The dinner made from the cookbook of Hema Parekh, was again great, easy to make but I must say I think it’s for two persons and not for 4, or are we just eating too much?
I like to eat anyway..Here the recipe and probably I will finish here my Hema week, because my friend is going to Denmark too work and I will be very busy here in the house, but you never know maybe I have time tomorrow and I will do a day 7. (yes ok a week is 7 days and not 6 Saskia ;))
The recipe for aloo gobi masala or in English cauliflower and potato with spices (2 persons)*
1 tablespoon of vegetable oil
1 teaspoon of mustard seeds
1 teaspoon fennel seeds
pinch of asafetida
1 fresh hot green chilli, cut in stripes (I used a red one)
2,5 cm cube of fresh ginger, finely chopped
1/2 teaspoon of turmeric
1 teaspoon coriander powder
1 small head of a cauliflower, cut in florets
2 medium potatoes, cut in stripes
salt to taste
2 tablespoons of water ( I used 4)
1/2 teaspoon of cayenne pepper
1/2 teaspoon of garam masala
1/2 teaspoon of mango powder (amchur)
coriander leaves for a garnish
ginger cut in thin stripes for garnish
a non-stick sauce pan
a wooden spoon
a gas stove
How to begin….
Cut everything and measure all the spices, easy so you can use it immediately when you want to and you don’t have to think so much anymore 😉
Heat the oil in the pan and add the mustard and fennel seeds When they splutter (funny word) put in the pinch of asefitida and reduce the heat.
Get the chili pepper and ginger and stir fry for 10 seconds, now add the turmeric and coriander powder.
Time to put the cauliflower and the potatoes in the pan, mix well and put in some salt. Poor in the tablespoons of water, while the water will be sprinkled over the vegetables.
cover the pan and cook for 15 minutes till the potatoes and cauliflower are soft>
They are ready? Put in the rest of the spices (garam masala,amchur, cayenne pepper)
Stir well. Put the heat off and get the plates.
On the plate you will put some of the curry and you will garnish with coriander leaves and the ginger.
Enjoy and thanks for the fantastic week, Hema Parekh (the asian vegan kitchen)
*recipe from Hema Parekh (the Asian vegan kitchen)