This was so delicious, I’m giving myself a 5-Star grade!
Inspired by the delectable array of food served at my stepson’s recent Punjabi-style wedding, I pulled out my Indian spices and had a go at it! This is vegetarian and can be served over rice or with Roti bread; it can be a side or a main.
Here is how I made it:
Par-boil, about 5 minutes, 1 large, diced potato along with 3/4 head of cut cauliflower. Set aside.
Heat 2 tbsp. Ghee or oil and sautee …
1. 5 Green cardamon pods
2. 1 Tsp. Cumin seeds
3. 1 Bay leaf
4. 1 inch cinnamon stick
5. 1 medium, chopped onion.
6. 3/4 tsp. Turmeric
7 3/4 tsp. Garam masala
Sautee until the onion, et al, s really cooked. Now add …
8. 1 Can pureed, chopped tomatoes (I use saltless) OR 3 pureed fresh tomatoes
9. 1 Tsp. Dried Fenugreek leaves
10. 1 Tsp. each Salt & Black pepper
11 1/2 Tsp. Red pepper flakes or 1/4 Cayenne, to taste.
12. 1/3 Cup chopped Culantro (or Cilantro)
13. 1 Cup heavy cream OR cream substitute
Allow ingredients to simmer, lid on, for about 10 minutes.
Now, add your vegetables and simmer 5 more minutes.
Garnish with fresh Culantro or Cilantro & serve over Rice, with Roti bread, as a side or as a Main