2 tablespoons curry 1 1/2 teaspoon garam masala 1/4 cup oil 2 onions, chopped 12 red bliss potatoes, cut into 1/2 " pieces 3 cloves garlic, minced 1 tablespoon grated ginger 2 serrano chiles, chopped 1 tablespoon tomato paste 1/2 head cauliflower, cut into 1" pieces 1 can (14.5 ounce size) diced tomatoes, pulsed in processor 1 1/4 cup water 1 can (15 ounce size) chickpeas, drained and rinsed 8 ounces frozen peas 1/4 cup heavy cream ***Onion Relish*** 1 vidalia onion, chopped 1/3 teaspoon paprika 1 tablespoon lime juice 1/2 teaspoon sugar 1 pinch cayenne pepper 1/8 teaspoon salt
Toast curry and garam masala in dry skillet until slightly darkened and fragrant, stirring constantly. Saute onions and potatoes in oil over medium high heat, stirring constantly until caramalized and golden.
Reduce heat to medium, add 1 T. oil, garlic, ginger, chile, and tomato paste, stirring for 30 seconds. Add toasted spices and cook 1 minute. Add cauliflower, stirring constantly, until spices coat florets, 2 minutes. Add tomatoes, water, chickpeas, and 1 t. salt and bring to boil. Cover and simmer 10 - 15 minutes, until veggies are tender.
Stir in peas and cream and cook until heated. Serve with onion relish, yogurt or mango chutney.
Onion Relish: Mix all ingredients and serve.
Substitutes: Sweet potatoes, eggplant and green beans for potatoes, cauliflower and peas.
This is one of my favorite Indian dishes. It's quite simple to prepare.
Jun 1, 2012
My guests from India loved this dish and were impressed. They did seem to add lots of freshly ground pepper to it... :)
Mar 31, 2009
Every time we make butter chicken or chicken masala or such, we always go back to this recipe to serve as a side with basmati rice. It's great as a leftover vegetarian dish too!! I lost the printout once and had to come back to this one. Didn't stop looking till I found it!! It was well worth the time it takes to make.