Friday, February 4, 2011

Caulflower potato korma

Kormas are like a mole a thick sauce with nuts and spices.
Saute half a finely chopped large onion in the 5" oval unitl it changes color in a table spoon of oil. About six to ten minutes.
Top with
1/4 teapoon turmeric
1/2 teaspoon cayene
1 teaspoon coriander powder
1/2 teaspoon cumin powder
Two garlic cloves finely chopped
About half an inch ginger finely chopped
One large serrno pepper chopped in thin rings (leave out if too spicy.)
Fistfull of onion ground.
Half a cup tomato paste mixed with 1/2 cup water
Half a cup ground walnuts.
One cauliflower florets only broken into small pieces
Four small potatoes cut into half inch cubes
1 teaspoon paprika
1 table spoon oil
Salt to taste
Cook in the winter positon for two hours.
Mix and cook more if needed.
Top with a fist full of finely chopped coriander (cilantro) mix and serve over rice.

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