Nepali Cauliflower And Potato Curry Cauli Aloo Food

NEPALESE CAULIFLOWER CURRY {MISAYEKO TARKARI}

Steps:

• In a small mixing bowl, toss the chopped potato with the olive oil and microwave for 2 minutes. Stir and test the potatoes ... if not done, microwave for 2 - 3 minutes more. Set aside.
• In a large saute pan over medium heat, add the oil and butter and let the butter melt. Add the bay leaves, cumin, coriander, turmeric, curry powder and cinnamon and let the spices "toast" in the butter for a few minutes, until they are very fragrant.
• Add the ginger, garlic and onion and saute until the onion is soft and translucent. Stir in the potato,carrot, cauliflower, and tomatoes. Cook and stir for about 5 - 10 minutes, until the cauliflower is tender. Stir in the peas, honey and salt, just until the peas are warm. Add the cayenne powder to taste, or stir in some chopped hot peppers. Stir in the cilantro just before serving and sprinkle some more over top. Serve over hot basmati rice (or just eat it).

NEPALI CAULIFLOWER AND POTATO CURRY (CAULI ALOO)

Steps:

• In a large pot, heat oil over medium heat.
• Add fenugreek and cumin seeds until it pops and is fragrant.
• Add potatoes to the pot and allow it cook halfway stirring it every minute or so to prevent it from sticking.
• Add turmeric powder to the pot and cook for another minute or two.
• Add cauliflower to the pot and add the remaining ingredients - green peas, cumin powder, chili powder, ginger, salt, pepper and mix well.
• Lower the heat to low, cover the pot and allow it cook for 3 minutes.
• After that open the lid and gently shake the pot. If you see water being released, continue to cook it uncovered for a minute or so.
• If there is no liquid, add about ¼ cup water, cover the lid again and cook for additional 3-5 minutes stirring occasionally
• Taste and adjust seasonings
• Turn off the heat once cauliflower is fully cooked, it should be tender but not mushy.
• Garnish it with chopped cilantro.

ALOO GOBI MASALA (CAULIFLOWER AND POTATO CURRY)

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.

CAULIFLOWER & POTATO CURRY

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.

NEPALI CAULIFLOWER AND POTATO TARKARI

Steps:

• In a non-stick sauce pan, heat oil and fry fenugreek seeds and bay leaf until dark. Add onion and cook until caramelized. Add salt and black pepper, turmeric, garlic, ginger, coriander, cumin and chili powder and fry until slightly brown.
• Add potatoes and fry over medium heat for 10 minutes or so until potatoes are lightly browned and cooked half way.
• To the potatoes, add cauliflower and stir-fry for 10-15 minutes, gradually adding broth as required.
• When potatoes and cauliflower are almost done, add diced tomatoes and cook for 5-7 more minutes over low heat until all the liquid is completely absorbed.
• Adjust seasoning with salt and pepper. Garnish with chopped cilantro and serve hot with rice or roti (flat bread).