A Post Without Sugar
I know, what a rarity! I hope you all know that I hardly eat any of the treats I post on here, I mainly pawn them off on others. Heh.
The following recipe, with the catchy name of Cauliflower & Potatoes Cooked With Fenugreek & Fennel Seeds, is from Madhur Jaffrey’s World of the East Vegetarian Cooking, that I bought awhile back. I’m stuffed, so that means it was good! The cauliflower was lavender-colored & came from Ethan’s dad. So cool. I served it over a bed of whole wheat couscous, which was prepared with veggie stock & extra virgin olive oil. The couscous added a nice nuttiness to the dish, but rice would also be good. Madhur Jaffrey said that it is traditionally wrapped in parathas, or taken in tins to work or school.
Cauliflower & Potatoes Cooked With Fenugreek & Fennel Seeds
- 2 pounds cauliflower, chopped into 1/2-inch florets
- 2 medium potatoes, peeled & chopped into 1/2-inch chunks (soak for 1/2 hour in cold water, then dried)
- 6 tablespoons vegetable oil
- 1/4 teaspoon whole fenugreek seeds
- 1 teaspoon whole fennel seeds
- 1 teaspoon whole cumin seeds
- 1 to 2 whole dried hot red chili peppers
- 3/4 teaspoon ground turmeric
- 1 teaspoon ground coriander seeds
- 1 1/4 teaspoons salt (more to taste, if needed)
- 1/8 teaspoon freshly ground black pepper
- 1 teaspoon garam masala
Heat oil in a huge 12-14-inch skillet over high heat. When it smokes, add the fenugreek, fennel, cumin seeds, & red peppers. Stir, then quickly add the veggies. Stir & turn the heat down to medium. Add the turmeric, coriander, salt & pepper, then saute the veggies for 8-10 minutes. Add 1/4 cup water, cover, turn the heat to low, & steam for 7-10 minutes, or until the potatoes are tender. Sprinkle the garam masala over it, stir & serve.