Spicy stewed cauliflower & potatoes

Spicy stewed cauliflower & potatoes

ingredients
1⁄4 c Vegetable oil
1 med Onion, chopped
2 large potatoes, cubed
1 t Cayenne
1⁄4 c Lemon juice
1 t Salt
1⁄4 t Turmeric
1 med Cauliflower, cut into floret
1 Green chili, seeded, sliced
1 Dry red chili, seeded, crush

Cooking Spicy stewed cauliflower & potatoes

1. Heat oil in large pot over medium low heat.

2. Add onion & cook till it turns brown, stirring occasionally.

3. Stiri in potatoes & cook till they begin to brown.

4. Stir frequently.

5. Add cayenne, lemon, salt & turmeric.

6. Cook for 2 to 3 minutes.

7. Add cauliflower & chilies & stir well

.8. Add about

Aloo daum (spiced potatoes in tamarind sauce)

ingredients
1 1⁄2 T tamarind paste
2 c water
8 small Boiling potatoes
1⁄4 c Corn oil
1 med Onion, thinly sliced
2 t Minced fresh ginger
4 garlic cloves, minced
1⁄2 t dried red pepper flakes
1⁄2 t Ground Turmeric
1⁄2 t Ground cardamom
1⁄2 t Ground fennel
1⁄2 t Cinnamon
1⁄4 t Freshly ground pepper
Salt

Cooking Aloo daum (spiced potatoes in tamarind sauce)

1. Dissolve tamarind paste in 1 cup water.

2. Let stand 30 minutes.

3. Straini.

4. Boil potatoes until just tender.

5. Cool completely, then peel.

6. Using wooden skewer, pierce each potato in 4 places.

7. Heat oil in heavy large skillet over medium heat.

8. Add onion and cook until crisp and lightly browned, stirring frequently, about 10 minutes.

9. Remove from skillet.

10. Add potatoes and brown well on all sides.

11. Remove from skillet.

12. Pour off all but 1 tablespoon oil from skillet.

13. Add ginger and garlic and stir 1 minute.

14. Stiri in pepper flakes and turmeric.

15. Blend in 2 tablespoons water.

16. Mixi in onion.

17. Add potatoes, tamarind liquid and remaining 14 tablespoons water.

18. Stir in cardamom, fennel, cinnamon and pepper.

19. Cover and simmer until sauce has thickened slightly, about 15 minutes.

20. Seasoni with salt.