Pakistani Curry With Potatoes And Cauliflower Recipes

Steps:

• Place the cauliflower in a large, microwave-safe dish; cook in microwave on High for 3 minutes. Transfer the cauliflower to a bowl and set aside. Put the potatoes in the dish and cook in the microwave on High for 4 minutes. Pour into the bowl with the cauliflower.
• Heat the olive oil and cumin seeds in a large skillet over medium-high heat until the cumin swells and turns golden brown; stir the onions into the oil and cook about 3 minutes. Add the tomatoes and cook and stir another 3 minutes. Fold the cauliflower and potatoes into the mixture. Season with the curry powder and salt. Continue cooking until completely hot, 3 to 5 minutes. Serve hot.

Steps:

• Wash the cauliflower and break into florets.
• Set aside.
• Wash the potatoes, peel and dice.
• Set aside.
• Wash the tomatoes, dice and set aside.
• In a large nonstick frying pan heat the oil over medium heat.
• When the oil is hot, add the cumin seeds and heat for about 30 seconds.
• Add the garlic and ginger and cook another 30 seconds.
• Add the potatoes and stir to blend.
• Add the ground coriander, cayenne, salt and turmeric and mix well, for about a minute.
• Add the tomatoes and cook for 5 minutes, stirring occasionally.
• Increase heat to high.
• Add the cauliflower florets and cook for another 5 minutes, again stirring occasionally.
• Add water, cover, reduce heat to medium or medium-low, and cook for 15 more minutes, until the vegetables are tender and most of the water is gone.
• Stir once in a while.
• Remove cover and add the peas.
• Cook two more minutes and turn off heat.
• Garnish with the cilantro.

Steps:

• Heat the oil in a saucepan. Cook the onion for 10 mins until soft, then add the ginger, garlic, turmeric, cumin and curry powder. Cook for 1 min more. Stir in the tomatoes and sugar. Add the cauliflower, potatoes and split chilli, seasoning to taste. Cover with a lid and gently cook for a good 30 mins, stirring occasionally, until the vegetables are tender - add a drop of water if you need to, but it is meant to be a dry curry.
• When the vegetables are cooked, remove the chilli, if you like, stir in a squeeze of lemon juice and scatter with coriander. Serve with your choice of Indian bread and a dollop of yogurt.