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Only just asked Ma, whilst having my breakfast before school.*
What you'll need;
Cauliflower cut into florets
Spuds-any kind, cut into evenly bite *sized pieces
One onion sliced or diced
Garlic 1-2 cloves
Ginger: julienned makes for a more intense flavour
Garam masala
Cumin
Salt
Turmeric
One or two fresh toms chopped
Olive oil per frying preference + smidgeon of Margarine/butter
Optional green chillies / powdered cayenne.
Best cooked in a frying pan or shallow sauce pan with lid.
Process:
1. Sauté onions garlic ginger cumin in oil. (add marge to prevent burning) Onions should be soft, golden and glassy. add garam masala, salt and turmeric. Also add toms and optional chillies.
2. Add spuds, and cook at least half way to soften.
3. Add cauli. This is a tough veggie. Will need to cook through properly. If particularly tough and not complying, add water.*
4. Cover the pan, and simmer for half hour at least whilst still monitoring. Steam helps to cook through.
5. When cooked through, cauli should be soft as should spuds. Spuds will have a yellowed surface.
P.S this should be complete, and fairly straight forward. However, ive only had my first cuppa of the day. So this could well be edited by tea time
What you'll need;
Cauliflower cut into florets
Spuds-any kind, cut into evenly bite *sized pieces
One onion sliced or diced
Garlic 1-2 cloves
Ginger: julienned makes for a more intense flavour
Garam masala
Cumin
Salt
Turmeric
One or two fresh toms chopped
Olive oil per frying preference + smidgeon of Margarine/butter
Optional green chillies / powdered cayenne.
Best cooked in a frying pan or shallow sauce pan with lid.
Process:
1. Sauté onions garlic ginger cumin in oil. (add marge to prevent burning) Onions should be soft, golden and glassy. add garam masala, salt and turmeric. Also add toms and optional chillies.
2. Add spuds, and cook at least half way to soften.
3. Add cauli. This is a tough veggie. Will need to cook through properly. If particularly tough and not complying, add water.*
4. Cover the pan, and simmer for half hour at least whilst still monitoring. Steam helps to cook through.
5. When cooked through, cauli should be soft as should spuds. Spuds will have a yellowed surface.
P.S this should be complete, and fairly straight forward. However, ive only had my first cuppa of the day. So this could well be edited by tea time
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