Recipe - Indian Whisky Chicken With Oven Roasted Almonds And Cream

3 Potatoes; peeled and cubed
One fourth cup Clarified butter or ghee
1 lg Onion; thinly cut or sliced up
1 small Cauliflower; quartered
And thinly cut or sliced up ; include
stem
Salt
2 teaspoon Chopped garlic
One half teaspoon Turmeric
1 teaspoon Ground cumin
1 teaspoon Coriander
1 teaspoon Mustard seeds
1 bn Spinach; stems removed
1 bn Watercress; large stems
removed
1 small Carrot; grated
1 Lime; juiced
Several_pinches garam masala
Cilantro sprigs; for garnish

Steam the potatoes until tender. Heat 2 tablespoons of the butter in a wide
saute pan over mediumhigh heat. Add the onion and saute until well
browned, about 12 minutes. Remove and set aside. Melt the remaining butter
in the same pan over high heat. Add the cauliflower, season with salt, and
saute until it begins to color in places, after a few minutes. Return the
onion to the pan and add the garlic, spices, and potatoes. Lower the heat
and cook until everything is heated through, about 4 minutes. Add the
greens, carrot, and One half cup water. Cover and cook until the greens are
wilted, about a minute. Season with lime juice and a few pinches garam
masala, then turn onto a platter and garnish with the sprigs of cilantro.

NOTES : Deborah cites Joe Evans for this dish that marries the rich aromas
of a curry with the speed and lightness of stirfry. The ghee is an
important flavor in this dish. Serve with Naan or pappadums.

Recipe by: Vegetarian Cooking for Everyone by Deborah Madison 1997

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