For 4 Servings:
2 medium sized onions
2 tsp Panch Phoron blend (or Fennel and cumin seeds)
1 small Cauliflower, cut into small bite sized roses
4 medium small potatoes, peeled, cubed
1 hot chilli pepper, remove seeds, minced
1.5 tsp turmeric
1.5 tsp cumin
2 tsp smoked paprika
1 dash chilli sauce (Guyank)
1 walnut size piece of ginger, peeled, minced
1/2 cup of crushed tomatoes
1/2 – 1 cup frozen peas or organic corn
(1/2 cup cooked chickpeas optional)
4 tbs soy yogurt
250ml vegetable broth
salt to taste
1 tbs Garam Masala
1 cup of basmati rice (maybe with some wild rice blend)
Heat oil in a large pan or wok and add onions and cumin seed blend and cook 3-5 minutes until the onions are becoming brown.
Then add the cubed potatoes and cauliflower and chilli pepper. Cook in medium heat for abt. another 3 minutes.
Then add all powdered spices, turmeric, cumin, paprika, the chilli sauce and ginger and cook for another 3-4 minutes, stirring. Watch that the vegetables don’t burn, otherwise add a little water to the pan.
Finally add the tomatoes, peas or corn and yogurt, chickpeas if you like and the vegetable broth. Stir well add salt to taste and cook covered for abt. 20 minutes until the cauliflower and potatoes are tender. Stir occasionally.
In the meantime, cook one cup of rice in 2 cups of water for abt. 20 mins or until done, set aside. After the vegetables are cooked, adjust seasoning, add the Garam Masala and let rest some minutes before serving. ©2012Sabineart.com