Culture Kitchen SF

Instructions

• Step 1 Peel potatoes and cut each potato into 8 large pieces. (slice lengthwise, then cut each half in 4 pieces).
• Step 2 Cut carrots roughly half the size of the potatoes, as they take longer to cook.
• Step 3 Remove extra leaves covering cauliflower and cut the stems from each floret. Try to maintain and even size and shape to each floret.
• Step 4 Remove seeds from the bell peppers and cut into large squares pieces about 1 1/2 to 2 inches in size.
• Step 5 Cut ginger into tiny pieces, almost minced. Set aside.
• Step 6 Cut chillies either in finely chopped pieces that you leave in the dish, or in large pieces you can fish out after the dish is cooked.
• Step 7 Heat a shallow nonstick pan and add 3 tablespoons oil when hot.
• Step 8 Add whole cumin seeds. They will turn light brown and will pop when ready/open.
• Step 9 Once the cumin seeds are open, add the ginger and chilis. Sauté.
• Step 10 Mix in tumeric, red chili powder, tava masala, and garam masala.
• Step 11 Add carrot and potatoes to the pan. Cook for 10 minutes allowing the spices to fully cover the vegetables.
• Step 12 Add the cauliflower to pan and stir fry on medium heat. Let spices coat all the vegetables cook for another 10 minutes.
• Step 13 Add salt and bell peppers and proceed to cook with the lid on.
• Step 14 Poke a potato and a carrot with a knife to test if they are done. If the knife slides out easily, it is done. If the potatoes or carrots aren’t done yet, put the lid back on the pan and cook for 5-10 minutes. Retest with a knife.
• Step 15 When the vegetables are fully cooked, add the teaspoon of cumin powder and amchur (dried mango powder).
• Step 16 Garnish with chopped cilantro and serve.