So, without further ado, I'll introduce you to our meal featuring the cousin of the marshmallow!
(recipe from Complete Vegetarian published by Hermes House)
2 tsp. cumin seeds
8 black peppercorns
2 cardamom pods
1 Tbsp. cinnamon
1/2 tsp. ground nutmeg
3 Tbsp. oil
1 fresh green chili, chopped (I used a poblano)
1 medium onion, sliced
1 inch piece of fresh ginger root, grated
1 tsp. chili powder
1/2 tsp. salt
2 large potatoes, cut into 1 inch cubes (I recommend Yukon gold, they add a rich flavor)
1 medium head of cauliflower cut into florets
8 oz of okra (I could not find fresh so I used the next best thing, frozen)
2/3 cup plain yogurt
2/3 cup vegetable stock
1/4 cup toasted flaked almonds
Sprigs of fresh cilantro for garnish
1.) Grind the cumin seeds, peppercorns and cardamom.
|I ground my spices in a small food processor.|
3.) Heat oil in a large pan and saute the chili,onion and ginger for two minutes on medium-high.
|Does it get any better than sauteed peppers, onions & spices?|
4.) Add the chili power, salt and ground spice mixture. Cook for 2-3 minutes over gentle heat. Stir constantly to keep spices from sticking.
5.) Stir in the potatoes, cover and cook for 10 minutes over low, stir occasionally.
6.) Add the cauliflower and okra. Cook for 5 minutes.
|Frozen Okra on the top|
8.) Garnish with toasted almonds (this really makes the dish) and cilantro.
|Don't skip these! They add tons of crunch & flavor!|
Click here for printable recipe