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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 4 |
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One of my best friends is Indian and a fabulous cook. He shared this recipe with me and it's one of my favorites. I use chicken instead of potato and serve it over basmati rice. = ) Ingredients:
1/2 c oil ( vegetable or olive |
1 large onion- cut into thin slices and each slice cut in half crosswise |
1 t cumin seeds ( i used 1 t cumin) |
1/2 bunch fresh cilantro – stalks cut in 1” pieces, leaves chopped and both set aside separately. |
2 t turmeric |
1/2 t paprika |
1 1/2 t salt |
3-4 serrano chilies – chopped |
1 large can whole tomatoes and liquid, chopped |
3-4 cloves garlic – minced |
2 t fresh ginger – peeled and grated |
1 med – lge cauliflower, broken into 1” pieces |
3 med potatoes – peeled and cut into 1” cubes. |
2 t water |
1 t garam masala |
Directions:
1. Heat oil in dutch oven, or large pan with cover, over med- high heat. Add onion and stir till translucent. Add cumin seeds. Cook until onions are light brown – do not burn them. Add Cilantro stalks, stir. Add turmeric, paprika and salt, stir. Add chilies, tomatoes, garlic, ginger, potatoes & cauliflower and mix till everything is well coated. Add 2+ T water, stir and cover. Reduce heat to med low and let simmer for 20 mins. Stir and add Garam Masala, stir again. Sprinkle Cilantro leaves on top of the curry, cover and turn heat off. Let sit for as long as possible before serving – up to 15 min.
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