The list of ingredients is long, but it’s fairly simple to put together. All you need do is chop all the vegetables and measure out the herbs and spices beforehand. Read the recipe thoroughly so you can combine the spices that need to be added at the same time (less clean-up that way, too). Also, allow yourself plenty of time. I started and hour and thirty minutes before I wanted to serve. I gave myself 30 minutes for chopping, etc. It didn’t take that long, but I do get silly when I cook, so extra time is sometimes a necessity. I served this with some Basmati rice and some bread from the same cookbook.
5-6 Tbsp. light vegetable oil
1 ½ c. chopped onion
2 cloves minced garlic
2 Tbsp. minced fresh ginger
¼ c. finely chopped fresh cilantro
¼ c. blanched almonds, finely ground
1 Tbsp. ground coriander
½ tsp. ground fennel
½ tsp. cayenne pepper (can cut this down or out)
¼ tsp. turmeric
1 c. tomato puree (1 8 oz. can tomato sauce)
1 tsp. paprika
2 c. water
1 medium head cauliflower (about 2 lbs.), stemmed, cored, and chopped into 1 ½ inch pieces
1 small eggplant (about ½ pound), chopped into 1 inch pieces
2 potatoes, peeled and cut into 1 inch pieces
1 ½ tsp. Garam Masala
1 Tbsp. toasted sesame seeds
Measure out all the spices and chop and prepare all vegetables. Heat oil over medium heat. Add onion and cook 5-10 minutes, or until brown. Add garlic and ginger, cook another 2 minutes. Add cilantro and almonds, cook 2 more minutes. Stir in ground coriander, fennel, cayenne pepper, and turmeric. Allow to sizzle a few seconds, then add tomato puree and paprika, reduce heat to low and cook for 2 minutes taking care to stir continually to prevent burning and sticking. Add the water and all the vegetables; raise the temperature and bring to a boil. Once boiling, immediately lower temperature again to low, cover, and allow to simmer for 30 minutes. Stir in Garam Masala, and then turn off the heat, cover again, and allow the flavors to meld for another 30 minutes. Garnish with sesame seeds.
You can heat briefly at the end if you feel it is not hot enough. My pans really retain the heat, so this isn’t a problem for me. This was really good! The bread I served was a flat, fried Indian bread made of barley and herbs. The closest thing I can compare them to is a small tortilla.
Also, the original recipe called for only 1 ½ c. water, but knowing what I do about my altitude, I knew I’d need a little extra.
As always, if anyone makes this, let me know what you think.