Spices
Heat the oil to medium heat in a pan. Add the black cumin seeds, red pepper, ginger and garlic. Let fry for a minute and then add the chopped onions. Lower the heat and let fry for 7-8 minutes until the onions are soft and golden brown.
Meanwhile, peel the potatoes and cut into small cubes or wedges. Rinse and divide the cauliflower into small flowerets. When the onion mixture is ready, add the tomatoes, the crushed coriander seeds and a part of the fresh coriander leaves. Cook for a few minutes to let most of the liquide evaporate.
Drop in the potatoes and turn them around in the pan with a spoon. Add the cauliflower, stir around for a while. Stir in the water, salt to taste and the turmeric. Let cook for 10-15 minutes until the potatoes are still slightly hard and most of the water has disappeared.
Sprinkle with the rest of the fresh coriander leaves.
Note: Black cumin can be found in Indian grocery stores.
Alu Mattar Potatoe Peas
This recipe is very similar, but with the following changes:
Proceed as above, but use Fenugreek instead of Black cumin. Do not use Cauliflower but add the peas after the potatoe instead.
Note: Fenugreek can be found in Indian grocery stores.
RafS 08.10.2018
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