Quick Cauliflower Bhaji From Madhur Jaffrey Food

CAULIFLOWER & POTATO CURRY

Cauliflower & potato curry image

Add some spice to your midweek meal with this one-pan vegetarian main course

Provided by Barney Desmazery

Time 55m

Number Of Ingredients 15

Ingredients

2 tbsp vegetable oil
1 large onion, chopped
large piece ginger, grated
3 garlic cloves, finely chopped
½ tsp turmeric
1 tsp ground cumin
1 tsp curry powder, or to taste
227g can chopped tomatoes
½ tsp sugar
1 cauliflower, cut into florets
2 potatoes, cut into chunks
1 small green chilli, halved lengthways
squeeze lemon juice
handful coriander, roughly chopped, to serve
naan bread and natural yogurt, to serve

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.

Nutrition Facts : Calories 212 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 10 grams sugar, Fiber 6 grams fiber, Protein 11 grams protein, Sodium 0.15 milligram of sodium

MUSHROOM BHAJI

MUSHROOM BHAJI image

Adapted from Indian: A Culinary Journey of Discovery, by Mridula Baljekar, this recipe serves 4

Provided by tigglywigs

Time 30m

Yield Serves 4

Number Of Ingredients 0

Ingredients

Steps:

Wipe the mushrooms with a damp paper towel, trim the bottom of the stems, and slice into thick slices.
Heat the oil in a medium saucepan over medium heat. Add the onion and jalapeÃƒÂ±o, stirring for 5-6 minutes, until the onion is softened but not brown. Add the garlic and cook, stirring, for 2 minutes. Add the cumin, coriander, and chile powder, and cook for 1 minute. Add the mushrooms, salt and tomato paste, and stir to combine.
Sprinkle the water evenly over the mushrooms and reduce heat to low. Cover and cook for 10 minutes, stirring halfway through. The sauce should have thickened, but if it appears runny, cook uncovered for 3-4 more minutes to achieve a nice consistency.
Transfer to a serving dish, sprinkle the chives on top, and serve hot.

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