BBS:      TELESC.NET.BR
Assunto:  Yogurt Stewed Cauliflower & Potatoes
De:       Ben Collver
Data:     Tue, 28 Apr 2026 08:40:35 -0700
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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: 
 
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