Tag Archives: Indian

Curry Potatoes with Cauliflower and Peas

This recipe is based on one from Vegetarian Times, but substitutes olive oil for the ghee (clarified butter) and adds more water.  Two nice things about this recipe, it is quick, and the peas are added at the end so they are a nice fresh green and sweet when the dish is served.

Note: if you have never used a pressure cooker, this is a good time to try it.  Greatly speeds up the cooking, and no, they don’t explode.

Ingredients

1 tbsp olive oil
1 large onion, chopped (2 cups)
2 cloves garlic, minced (4 tsp.)
2 tsp. fresh ginger, minced
1 ½ tsp. curry powder
1 tsp. ground cumin
1 tsp. mustard
½ tsp. ground turmeric
1/2 tsp salt
1/4 tsp black pepper
1 cup water
1 1/2 lb Yukon gold potatoes, cut into ½-inch pieces (1½ lb.)
1 lb cauliflower, cored and cut into 1-inch pieces (1½ lb.)
1 tsp. sugar
1 cup frozen peas, thawed

 Preparation

Heat the olive oil in pressure cooker over medium heat.  Add onions, and cook 2 to 3 minutes, or until softened.

Stir in garlic, ginger, curry powder, cumin, mustard seeds, and turmeric, and sauté 2 minutes.

Add potatoes, cauliflower, sugar, and 1 cup of water.

Close pressure cooker, and bring up to high pressure. Cook 5 minutes.

Release pressure with quick-release button, or transfer pressure cooker to sink, and run cool water over rim to release pressure.

Stir peas into cauliflower mixture.

Serve hot or at room temperature.

Nutrition

6 servings

Nutrition Facts
Serving Size 247 g
 
Amount Per Serving
Calories

188
Calories from Fat

27
% Daily Value*
Total Fat

3.0g
5%
Cholesterol

0mg
0%
Sodium

56mg
2%
Total Carbohydrates

36.3g
12%
Dietary Fiber

6.7g
27%
Sugars

6.3g
Protein

6.4g
 
Vitamin A 12% • Vitamin C 85%
Calcium 6% • Iron 14%
Nutrition Grade A
* Based on a 2000 calorie diet

Aloo Phujia

This is a spicy Indian potato dish with tomatoes and onions adapted from All Recipes.

Ingredients

1 onion, chopped
2 pounds potatoes, peeled and cubed
4 roma tomatoes, chopped
1/2 cup frozen green peas
2 teaspoon salt
1 teaspoon cayenne pepper
1 teaspoon ground turmeric
1/2 teaspoon ground cumin
2 tbsp canola oil

Preparation

Saute the onion with the oil until soft.

Stir in salt, cayenne, turmeric and cumin.

Add potatoes and cook 10 minutes stirring occasionally.   May be good to cook the potatoes in the microwave for 10 minutes before adding them, because it took a long time for them to soften up once the tomatoes were added.

Add tomatoes, cover pan and cook until potatoes are soft.

Add the green peas and cook an additional 5 minutes.

Serve with rice.

Nutrition

8 servings

Nutrition Facts
Serving Size 203 g
Amount Per Serving
Calories

135
Calories from Fat

35
% Daily Value*
Total Fat

3.9g
6%
Trans Fat

0.0g
Cholesterol

0mg
0%
Sodium

593mg
25%
Total Carbohydrates

23.2g
8%
Dietary Fiber

4.3g
17%
Sugars

4.0g
Protein

3.2g
Vitamin A 14% • Vitamin C 58%
Calcium 2% • Iron 6%
Nutrition Grade A
* Based on a 2000 calorie diet

Naan Indian Bread

Recipe from All Recipes.

Original recipe makes 14 servings

Ingredients

2 tsp yeast (1 package)
1 1/2 cup warm water
3 tablespoons milk
1 egg, beaten

4 1/2 cups bread flour
2 teaspoons salt
1/4 cup white sugar
2 teaspoons minced garlic (optional)

Preparation

In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth.

Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.

Punch down dough (and knead in garlic if you are using it)

Divide the dough into eight pieces, roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes.

During the second rising, preheat heat oven to 500° F with a pizza stone in place.

Take each piece of dough, one at a time, and roll into 8-inch oval shape about 1/4″ thick. Dust lightly with dry flour to help with the rolling.

Before putting the Naan in oven, lightly wet your hands and take the rolled Naan, and flip them between your palms and place onto your baking/pizza stone into the oven.

You can place 2 to 3 Naan on the baking/pizza stone at a time. The Naan will take about 3 minutes to cook, depending upon your oven. After the Naan is baked, it should be golden brown color on top.

Remove from the oven and cool on a rack.

Nutrition

16 servings

Nutrition Facts
Serving Size 67 g
Amount Per Serving

Calories

147

Calories from Fat

6
% Daily Value*

Total Fat

0.7g
1%

Cholesterol

10mg
3%

Sodium

297mg
12%

Total Carbohydrates

30.3g
10%

Dietary Fiber

1.1g
4%

Sugars

3.4g

Protein

4.3g
Vitamin A 0% • Vitamin C 0%
Calcium 1% • Iron 10%
Nutrition Grade B+
* Based on a 2000 calorie diet