Potato and Cauliflower CurryFeatured by Pugilist Winery in the Gold Wine Club.
2 Tbs. ghee (butter or vegetable oil)
1 large onion, finely diced
1 tsp. whole cumin seeds
2 tsp. curry powder
1/2 tsp. crushed red pepper (optional)
6 cloves garlic, minced
1 lb. cauliflower, cored & cut into 1-inch square pieces
1 lb. potatoes, peeled & quartered
1 jalapeño, seeded & finely diced
1 inch square piece of ginger, grated
1 (14.5 oz.) can diced tomatoes with juice
3/4 cup water
Salt & pepper to taste
1/4 cup chopped fresh cilantro
Heat oil in large skillet over medium heat. Add onion and cumin seeds and cook, stirring, until onion is translucent and cumin seeds are fragrant, about 3 minutes. Add curry powder and garlic and cook 1 minute. Add potatoes, cauliflower, jalapeño, ginger, tomatoes, water, and salt and pepper. Heat until bubbling, then reduce to simmer. Cover and cook, stirring occasionally, until potatoes are tender, about 25 minutes. Mix in fresh cilantro leaves. Adjust salt and pepper.
Serve with Basmati rice and Cucumber Raita.
Recipes provided by Pugilist Winery.