Cauliflower, Peas and Potato Bhaji
Mr. Leo DSouza
- 2 tablespoons ghee
- 1 large (200g) onion, sliced
- 2 cloves garlic, crushed
- 1 tablespoon chilly powder
- 2 teaspoons garam masala
- 2 teaspoons ground cumin
- 6 cardamom pods, bruised
- 4 cloves
- 8 curry leaves
- 1/3 cup (30g) shredded coconut
- 1/2 cup (125ml) water
- 400ml can coconut milk
- 2 teaspoons salt
- 4 medium (800g) potatoes, unpealed, quartered
- 1 small (1kg) cauliflower, chopped
- 1 cup (125g) frozen peas
Heat ghee in medium pan; cook onion and garlic, stirring, until onion is browned lightly.
Add all spices; cook, stirring, until fragrant.
Add cury leaves, coconut, water, milk, salt and potatoes; simmer, covered, for about 15 minutes or until potatoes are just tender.
Add cauliflower; simmer, covered, about 10 minutes or until cauliflower is just tender.
Stir in peas; simmer until peas are heated through.