From the amazing book OH so worth having “A Taste of India” by Madhur Jaffrey
- 1 small head cauliflower
- 2 medium-sized potatoes, peeled
- 2 teaspoons cumin seeds
- 1 teaspoon ground cumin
- 2 tablespoons ground coriander
- 1 teaspoon turmeric
- 1/2 to 1 teaspoon red pepper flakes
- 1/2 cup ghee or light vegetable oil
- 1 1/2 cups shelled fresh or frozen peas
- 1 1/2 cups finely chopped tomatoes
- 3 teaspoons kosher salt
- 3 tablespoons finely chopped fresh coriander leaves
1. Cut cauliflower into 1-inch florets. Peel the central stem and cut into inch slices. Dice potatoes.
2. Measure spices and place them, along with all the vegetables, next to the stove.
3. Eat the ghee over medium-high heat in a deep, heavy-bottomed frying pan. Add cumin seeds and fry until brown, about 20 seconds. Add ground cumin, coriander, turmeric, and red pepper flakes. Stir for a moment and immediately add cauliflower, potatoes, and fresh (but not frozen) green peas.
4. Stir constantly until the vegetables begin to brown, about 5 minutes. Add tomatoes and salt, and continue cooking until mixture thickens and the fat begins to separate from the sauce, about 15 minutes. (If using frozen peas, add now.)
5. Continue cooking for an additional 5 minutes. Sprinkle with chopped coriander leaves and serve.
Since its publication in 1985, Madhur Jaffrey’s A Taste of India has become the definitive Indian cookbook and is now reissued in a reduced-format paperback edition. Madhur Jaffrey uses her vast knowledge and descriptive skills, together with a wealth of superb photographs to set the foods of her homeland in their regional context. A Taste of India is a magnificent book, spiced with anecdotes and personal reminiscences, which conveys all the colour and diversity of India’s rich culinary heritage. From the mountains of northern Kashmir she has selected a sweet pumpkin and walnut chutney that is served at wedding banquets; from the dry plains of western Saurashtra a deliccious savoury cake made from a batter of rice and split peas. Dishes like these, together with many other sweets, snacks, breads, roasts, skcwered kebabs and pilafs, form an exhaustive collection of recipes that will satisfy the most experienced cook and enthusiastic beginner alike.