MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Yogurt Stewed Cauliflower & Potatoes
Categories: Indian
Yield: 2 Servings

4 tb Virgin mustard oil or
- vegetable oil
3/4 c Red onions; thin sliced
1 Bay leaf
1 Cinnamon stick (1/2")
1 Black cardamom; cracked open
3 Whole dry chiles;
- adjust to tolerance
1 cl Garlic; grated
Fresh ginger (1"); grated
1/2 c Tomatoes; finely chopped
Salt; to taste
1 md Cauliflower (1 lb)
1 lg Potato
Water;
- up to 1/2 c if required
Cilantro;
- chopped, for garnish
- (optional)

MMMMM-------------------------SPICE RUB------------------------------
1/2 ts Black peppercorns
1/2 ts Cumin seeds
2 Cloves
1 1/2 ts Coriander seeds
1 pn Ajwain (optional)
1/8 ts Nutmeg; fresh grated
1/2 ts Salt
4 tb Plain Greek yogurt

Cut the cauliflower into florets. Peel the potatoes and cut them
roughly the same size as cauliflower florets. Wash thoroughly under
running water & let the water drain completely. Ensure that the
cauliflower and potatoes are completely dry, use kitchen towel if
required.

Using your coffee grinder, grind black peppercorns, cumin seeds,
cloves, and ajwain, if using. Mix these ground spices along with
nutmeg and salt to the yogurt.

In a large bowl, combine the cauliflower and potatoes with spice mixed
yogurt and let sit.

Meanwhile, heat oil in a heavy bottomed pot with lid on medium heat.
Once the oil is just about to smoke, add the chopped onions to the
pot. Also add the bay leaf, cinnamon, chiles, and black cardamom.
Cook the onions till golden brown. About 5 to 7 minutes. Next, add
the grated ginger & garlic to the pot. Cook for 1 minute. Add the
tomatoes to the pot and let cook for 2 to 3 minutes until they start
to sweat.

Lower the heat, wait for few minutes (very important to avoid
curdling of yogurt) and add the marinated cauliflower to the pot next
and combine well. Cook for 2 to 3 minutes with constant stirring. You
will slowly see yogurt releasing water. Cover the pot and let cook to
almost done, about 18 to 20 minutes. This time will depend on your
variety & size of cut too.

Lift the lid, check and adjust the salt now. If you want gravy, add
water to the pot and let cook for another 5 to 8 minutes. Try not to
stir the pot else the vegetables will turn mushy.

Remove from heat and let sit covered for another at least 30 minutes.
Garnish with cilantro and serve warm.

Recipe by sanjuro

Recipe FROM: <gopher://sdf.org/0/users/sanjuro/indian-food/
yogurt-stewed-cauliflower-and-potatoes.txt>

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