1/4 cup vegetable oil
Fresh ginger, peeled and grated
Fresh garlic, chopped
1 Teaspoon Cumin seeds
2 Teaspoons Turmeric
1 Teaspoon Salt
2 Teaspoons Garam Masala (see below)
A Large bunch of fresh coriander, separated into stalks and leaves and roughly chopped
2 Small green chilies but depends on chillies can use more or less for your taste , chopped into small pieces (or substitute one teaspoon chili powder)
1 large onion, peeled and cut into small pieces
1 large cauliflower, leaves removed and cut into even pieces
3 large potatoes, peeled and cut into even pieces
1 LARGE 28oz can of diced tomatoes with juice (or two regular cans)
Heat vegetable oil in a large saucepan.
Add the chopped onion and one tablespoon of cumin seeds to the oil.
Stir together and cook until onions become creamy, golden, and translucent.
Add chopped coriander stalks, two teaspoons of turmeric, and one teaspoon of salt.
Add chopped chillis (according to taste)
Stir tomatoes into onion mixture.
Add ginger and garlic; mix thoroughly.
Add potatoes and cauliflower to the sauce plus a few tablespoons of water (ensuring that the mixture doesn’t stick to the saucepan).
Ensure that the potatoes and cauliflower are coated with the curry sauce.
Cover and allow to simmer for twenty minutes (or until potatoes are cooked).
Add two teaspoons of Garam Masala and stir.
Sprinkle chopped coriander leaves on top of the curry.
Turn off the heat, cover, and leave for as long as possible before serving.
Best if eaten on day after making it, and reallllly good cold on buttered bread as a sandwich!
Garam Masala Spice Blend
Yield: 1 Servings
1 tb coriander; ground
1 tb cumin; ground
1 tb fresh ground black pepper
1 tb cayenne pepper; ground
1 tb fennel seeds; ground
1 tb ginger; ground
1 tb cardamom; ground
1 ts cloves; ground
1 tb nutmeg; ground
Combine all ingredients in a small jar. Cover and store at room temperature for up to 1 month.
This recipe is from Gurinder Chadha, who made it on Special Features of Bend It Like Beckham.