गोभी मटर रसेदार Gobhi Matar Rasedar Cauliflower, peas, and potatoe in herb sauce

  • 1 tsp oil for frying (not olive oil; Indian ghee - clarified butter - is best)
  • 1 small head - 500 gr (1+ pound) of cauliflower [blomkål choufleur] finely sliced
  • 2 potatoes - 250 gr (½ pound) - cut into 1 cm (½ inch) cubes
  • several sliced tomatoes or a small can of tomato
  • 3 dl - 400 gr (1 scant pound) frozen peas
  • About 3 dl (1¼ cup) water

    Spices

  • 2 tsp cumin seeds [spiskummin]; leave them whole
  • About 15 whole cloves [nejlikor clous de girofle]. (Optional)
  • 1 tsp cumin seeds - grind them
  • 2 table sp coriander seeds - ground or crushed
  • Hot (red) chili pepper
  • 1-1½ tsp turmeric [gurkmeja curcuma]
  • Salt to taste (about 2 tsp)
  • Fresh coriander leaves (cilantro)

    Heat the oil in a pot over high heat and fry the whole cumin seeds and whole cloves for a minute. Reducce the heat and add the red chilli, ground cumin and ground/crushed coriander seeds. Meanwhile, slice the cauliflower thinly and add after a couple of minutes of more frying. Also cut or slice the tomatoes and add to the pot.

    Let fry for several minutes and then add the water and bring to a boil. Meanwhile, peel the potatoes, cut into small cubes, and add them to the pot. Let cook for an hour or so. Then add the frozen peas and cook for another 10 minutes.

    Add the fresh coriander at last.

    8.11.2007 English only Swedish only French only