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cauliflower-potato-curry recipe

Date: Sat, 31 Jan 1998 17:24:32 -0800
From: Ilene Goldman (igoldman@sfo.com)

Here is a good recipe from Lorna Sass' book  cooking under pressure.

Serves  4 to 6

	1 large head cauliflower (about 2 1/2 pounds)
             1 T whole cumin seeds
              3 T tomato paste
              2 T mild curry powder
	1 1/2 teaspoon ground coriander seeds
	1/4  teaspoon ground cinnamon
	1 teaspoon salt, or to taste
               pinch of cayenne
	1 1/2 pounds thin-skinned potatoes, scrubbed and cut into
	1/2-inch dice
	1/2 cup diced red bell pepper

              1/4cup minced fresh coriander (optional)

Cut the cauliflower into florets about 2 inches wide across Set aside.

Heat the cooker.  Toast the cumin seeds over medium-high heat just
until they begin to pop, 5 to 10 seconds.  Turn off the heat and add 1
cup of water and tomato paste.  While stirring with fork, sprinkle in
the curry powder, coriander, cinnamon, salt, cayenne.  Bring to the
boil.  Set the potatoes and red bell in the liquid and place the
cauliflower florets on top. Lock the lid in place.  Over high heat,
bring to high pressure.  Lower the heat just enough to maintain high
pressure for 3 minutes.  Reduce the pressure with a quick release
method.  Remove lid.  Stir well to combine.  Add 1 cup frozen
defrosted peas and simmer 1 to 2 minutes.