Cauliflower and potatoes in blackened red chile sauce
1 white potato, like russet or yukon gold, cut into 1 inch cubes
2 tbsp mustard oil or canola oil
1 lb cauliflower, in 1 inch florets
6 dried red chilies
1 tsp cumin seeds
1/2 cup whole milk solids or heavy cream
1 1/2 tsp salt
cilantro
Submerge potato in cold water to prevent browning, drain, pat dry with paper towels.
Heat oil, fry cauliflower and potatoes (covered) until partially cooked, 12-15 minutes.
Meanwhile, heat a little oil with chilies and cumin seeds, roast 2-3 minutes. Blend with the milk solids and 1/2 cup water.
Pour the sauce over the vegetables, sprinkle with salt. Stir, cook 8-10 minutes. Add cilantro and serve.
Source: 660 Curries by Raghavan Iyer
1 white potato, like russet or yukon gold, cut into 1 inch cubes
2 tbsp mustard oil or canola oil
1 lb cauliflower, in 1 inch florets
6 dried red chilies
1 tsp cumin seeds
1/2 cup whole milk solids or heavy cream
1 1/2 tsp salt
cilantro
Submerge potato in cold water to prevent browning, drain, pat dry with paper towels.
Heat oil, fry cauliflower and potatoes (covered) until partially cooked, 12-15 minutes.
Meanwhile, heat a little oil with chilies and cumin seeds, roast 2-3 minutes. Blend with the milk solids and 1/2 cup water.
Pour the sauce over the vegetables, sprinkle with salt. Stir, cook 8-10 minutes. Add cilantro and serve.
Source: 660 Curries by Raghavan Iyer
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