Recipe - Potato And Cauliflower Bhaji

450 g Potatoes; cut into 3.5cm
cubes
450 g Cauliflower florets
1 Onion; chopped
2 teaspoon Minced ginger
1 Garlic clove; crushed
1 Green chilli; finely chopped
1 teaspoon Cumin seeds
1 teaspoon Black mustard seeds
1 teaspoon Turmeric
150 ml Vegetable stock
2 Firm tomatoes; cut into
wedges
2 teaspoon Garam masala
15 g Pack fresh coriander;
roughly chopped
Seasoning

Prep 15 mins Cooking 20 mins Not suitable fir freezing

Cook the potatoes and cauliflower in a large pan of lightly salted boiling
water for 56 minutes. Drain and set aside.

Heat a little of the stock in a large wok or frying pan and fry the onion,
ginger, garlic and chilli for 34 minutes until softened. Stir in the cumin
seeds, mustard seeds and turmeric and cook until the seeds start to pop.

Stir in the potatoes, cauliflower, remaining stock, tomatoes, garam masala
and coriander. Bring to the boil, cover and simmer for 5 minutes. Season to
taste and serve spooned over boiled basmati rice or naan bread.

Adapted from BBC Vegetarian Magazine.

Posted to fatfree digest by "andy&shell" andy.shell@virgin.net on Apr 21,
1999, converted by MM_Buster v2.0l.