(from Von Welanetz Guide to Ingredients) (A Punjabi recipe originally from Paul Bhallas Cuisine of India restaurant in Los Angeles) In a large wok, heat ghii and brown potatoes lightly. Remove the potatoes and remaining ghii/butter and set potatoes aside, reserving the ghii/butter. Pour in the mustard oil. [To prepare mustard oil for cooking, heat until oil just begins to smoke, then let cool a bit. Reheat and begin cooking.] When the oil is hot (but not smoking), add the mustard seeds. Almost immediately they will begin to pop. Stir in the onion and toss until lightly browned. Reduce heat and add all remaining spices. Cook, stirring constantly, until lightly toasted. Add cauliflower and fry a little bit, until cauliflower is to the point that it and potatoes both need the same amount of cooking time to be fully cooked. [After frying the cauliflower just a bit, I add about 1/4 C. water to keep everything from sticking/burning, but this probably wouldnt be necessary if I used non-stick cookware.] Add potatoes and tomatoes, cover, and cook until done. Add reserved ghii/butter and salt to taste. Posted to CHILE-HEADS DIGEST by Brent Thompson
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|Serving Size: 1 Serving (2382g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 0 (NaN%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 155mg||5 %|
|Potassium 0mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
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