POTATO CAULIFLOWER STEW
Gryta med potatis och blomkål
Serves 3 to 4
2 boiled potatoes
1 tomato
12½ oz cauliflower
3 tablespoons oil
3/4 teaspoon mustard seeds
½ teaspoon cumin
3/4 teaspoon turmeric
½ teaspoon garam Masala
chili flakes to your taste
1 chopped garlic clove
2 teaspoons grated fresh ginger
1.6 cup water
0.8 cup cooked chickpeas
salt
0.6 cup cream
Cut the potatoes in pieces. Chop the tomato and cut the cauliflower in nice florets. Heat the oil in a saucepan and add the mustard seeds. When the seeds start to "whistle" you add cumin, turmeric, garam Masala and chili and let it sizzle for a minute or so, but make sure it does not burn.
Add garlic, ginger and tomato and sauté for a little while. Dilute with water and add the potatoes, cauliflower and chickpeas. Simmer until the cauliflower is barely tender. Add cream, bring to a boil and flavor to taste. Serve with rice or bread.
Enjoy!
Bella
Gryta med potatis och blomkål
Serves 3 to 4
2 boiled potatoes
1 tomato
12½ oz cauliflower
3 tablespoons oil
3/4 teaspoon mustard seeds
½ teaspoon cumin
3/4 teaspoon turmeric
½ teaspoon garam Masala
chili flakes to your taste
1 chopped garlic clove
2 teaspoons grated fresh ginger
1.6 cup water
0.8 cup cooked chickpeas
salt
0.6 cup cream
Cut the potatoes in pieces. Chop the tomato and cut the cauliflower in nice florets. Heat the oil in a saucepan and add the mustard seeds. When the seeds start to "whistle" you add cumin, turmeric, garam Masala and chili and let it sizzle for a minute or so, but make sure it does not burn.
Add garlic, ginger and tomato and sauté for a little while. Dilute with water and add the potatoes, cauliflower and chickpeas. Simmer until the cauliflower is barely tender. Add cream, bring to a boil and flavor to taste. Serve with rice or bread.
Enjoy!
Bella
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