1. Heat the oil in a karahi(wok) over medium high heat 2. Add the onions and fry for 3-4 minutes until light brown 3. Add the potatoes and cauliflower and stir. Add the turmeric, chilli, cummin, tomatoes, salt and sugar. Stir fry for 2-3 minutes. 4. Add the peas, cover and reduce heat to a medium low and cook for about 20 minutes until the potatoes and cauliflower are tender. During the cooking period stir the vegetables a few times to stop them sticking. 5. Sprinkle with garam masala. Its that easy! Garam Masala means "hot spices" and is a mixture of ground spices that is used sparingly, sprinkled either on a finished dish or on to the foods just before it has finished cooking. It is far better to grind your own spices than to buy the mixture ready-ground. Bought garam masala often contains inferior quality spices and will not keep its flavour for long. For homemade garam masala, grind together cardamom seeds from 10 pods, 25g cinnamon stick, 6 cloves and 6-8 whole black peppercorns. Store in an airtight jar in a cool place. Compiled by Imran C.
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|Serving Size: 1 Serving (359g)|
|Recipe Makes: 4|
|Calories from Fat: 99 (35%)|
|Amt Per Serving||% DV|
|Total Fat 11g||15 %|
|Saturated Fat 0.9g||5 %|
|Monounsaturated Fat 6.6g|
|Polyunsanturated Fat 3.2g|
|Cholesterol 0mg||0 %|
|Sodium 37.6mg||1 %|
|Potassium 1070.8mg||28 %|
|Total Carbohydrate 41.5g||12 %|
|Dietary Fiber 6.4g||25 %|
|Sugars, other 35.1g|
|Protein 8.6g||12 %|
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Calories per serving: 286
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