niedziela, 30 października 2011

Curry z kalafiora z pikantnymi ziemniakami w jogurcie


For the curry
For the potatoes

Preparation method

  1. For the curry, toast the cumin seeds in a frying pan for two minutes. Add the oil, butter and the remaining spices, stir well and cook for a further minute.
  2. Add the cauliflower, potatoes and tomatoes and stir-fry for 2-3 minutes
  3. Pour in enough water to just cover the vegetables and simmer for 15 minutes, or until tender. Add the peas and garnish with coriander leaves.
  4. For the potatoes, heat half the oil in a large saucepan, add the potatoes in a single layer and fry for eight minutes, turning every so often. Remove from the pan and set aside.
  5. In the same pan add the remaining oil and fry the onions and ginger on a low heat for 15 minutes, or until golden-brown. Add spices and cook for a further 30 seconds.
  6. Next, add the yoghurt, tomatoes, salt and potatoes and simmer for 20 minutes. Then stir in the cream and lime zest.
  7. Serve the curries in separate serving bowls with naan bread.

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