>From the Punjab region of India This is a fabulous dish to serve with simple grilled chicken and a green salad. Chilled sliced mango and papaya or pear with kiwi fruit are good deserts. Adapted from Madhur Jaffreys Flavors of India Heat oil in a large skillet, dutch oven or wok over medium heat. Quarter potatoes then cut each quarter into 3 wedges. Fry potatoes until browned and barely cooked. Drain on paper towels. Fry cauliflower until golden. Drain on paper towels. Pour off all but 1 Tbls oil. Add onions and fry until barely soft. Add ginger, fry until medium brown. Add tomatoes, salt, cayenne, turmeric and coriander. Fry until the tomatoes have darkened a bit. Return potatoes and cauliflower to the pan. At this point you may stop if you are making the dish ahead of time. In fact, letting the dish rest a couple of hours lets the flavors infuse the potatoes. Add the water, cover and cook 3 to 5 minutes. Sprinkle the garam masala and roasted cumin powder over the dish, stir gently and serve. How to roast cumin: heat a small frying pan over medium to medium high heat. Add cumin seeds and shake pan continuously until the seeds have darkened slightly (its a good idea to have unroasted seeds out for comparison). Toss into a coffee or spice grinder and grind into powder. Posted to Recipe Archive - 24 November 96 Date: Sun, 24 Nov 96 7:21:04 EST submitted by: firstname.lastname@example.org
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|Serving Size: 1 Serving (86g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 659 (100%)|
|Amt Per Serving||% DV|
|Total Fat 73.5g||98 %|
|Saturated Fat 5.4g||27 %|
|Monounsaturated Fat 46.5g|
|Polyunsanturated Fat 20.6g|
|Cholesterol 0mg||0 %|
|Sodium 7mg||0 %|
|Potassium 84.5mg||2 %|
|Total Carbohydrate 2.8g||1 %|
|Dietary Fiber 1.5g||6 %|
|Sugars, other 1.3g|
|Protein 0.7g||1 %|
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Calories per serving: 659
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