And so, rather than edit - I shall pass on her recipe as is for your enjoyment! One word of caution from me - do ensure that not too much liquid is added; according to my wife, Sunjit's was a perfect texture whereas mine became too "thin" - I believe this to be a direct result of a very watery cauliflower I had the misfortune to acquire! :-).
I shall leave to you substitute as you see fit - e.g. you could bypass tinned tomatoes and use 3 or 4 de-seeded skinned fresh etc.
I do indeed add garlic (1 or 2 cloves finely chopped) plus I also add a pinch of asafoetida at the end of the potato stage, Both are optional of course.
The whole cooking process is on
low heat allows the potatoes to completely cook through.
At any point if the Sabjee looks
dry just add a dash of boiling water to loosen it up and the steam helps the
potatoes cook too.
You can add garlic if you like
but I don’t add it to this dish.
2 Onions – finely chopped
Generous amount of fresh Ginger
finely chopped
Generous amount of Any oil (I
used your veg oil)
Turmeric (1tblsp)
Salt
Ground cumin (1tsp)
Garam Masala (approx 1 tblsp)
¼ tin tomatoes
Water
1 cauliflower in florets
Handful of baby new potatoes
(chopped in half and I left the peel on)
Fresh coriander
Green finger chillies to your
taste (I used 2)
Method: -
Use low heat through out…
Put onion and ginger into a pan
of heated oil and sauté
Once the colour changes to light
brown add 1 tblsp Turmeric and add salt
Cook for a minute and add 1tsp
cumin
Cook for a few seconds and add
the potatoes cover the pan and cook on low heat (if the mixture is dry add a
dash of boiling water)
Cook for approx 5 mins but keep
checking and stir it around incase it sticks to the bottom of the pan. If it
does add a little more oil!
Add 1 tblsp garam masala
Add cauliflower florets
Add the tomatoes
Mix it all together.
Cover and cook on low flame until
the potatoes have softened approx 20 mins…maybe longer depending on the pan!
Keep on checking and stirring it
about. You may need to add more splashes of boiling water.
When you think its all cooked (I
usually try squashing a potato) add the chillies and the coriander. I
usually turn the gas off and add those two ingredients for the fresh taste.
Leave the lid on tight until you
serve it
