Bangor Mail - - The food focus -

IN­GRE­DI­ENTS (serves 4)

4 tbsp veg­etable oil; 6oz pota­toes, cut into 1in cubes; 4oz car­rots, cut into 1in cubes; 5oz cau­li­flower, di­vided into 1in flo­rets; 2 bay leaves; 1 tsp ground co­rian­der; 1 tsp ground cumin; ½ tsp ground turmeric; ½ tsp chilli pow­der; ½ a small cab­bage (about 7oz), finely shred­ded; 4oz gar­den peas; 1 tsp salt, or to taste; 4–5 whole fresh green chill­ies; 2 ripe to­ma­toes, cut into 1in chunks; 1 oz fresh co­rian­der leaves, chopped; plain boiled rice, to serve

For the five-spice mix: ½ tsp black or brown mus­tard seeds; ½ tsp cumin seeds; ½ tsp fen­nel seeds; ½ tsp nigella seeds; 6 fenu­greek seeds (or buy it ready mixed) METHOD:

1. Heat 3 tbsp of the oil in a pan un­til it reaches smok­ing point, then re­duce the heat slightly and add the pota­toes and car­rots.

2. Stir-fry for about four min­utes, un­til they be­gin to brown, then re­move and drain on kitchen pa­per. Brown the cau­li­flower for about three min­utes, then drain the fried flo­rets on kitchen pa­per.

3. Add the re­main­ing 1 tbsp of oil to the pan and heat un­til the oil is about to smoke. Turn off the heat and add the five-spice mix in­gre­di­ents. Let it crackle and pop for about 30 sec­onds.

4. Add the bay leaves, co­rian­der, cumin, turmeric and chilli pow­der. Place the pan over a low heat and fry for about one minute.

5. Add the browned pota­toes and car­rots and pour in ½ pint of luke­warm wa­ter. Bring to the boil, then re­duce the heat to low and cover the pan.

6. Cook for five to six min­utes, then add the fried cau­li­flower, the shred­ded cab­bage, peas and salt.

7. Cover and sim­mer for four to five min­utes, then add the whole chill­ies, chopped to­ma­toes and co­rian­der. Cook, un­cov­ered, for two to three min­utes.

8. Re­move from the heat and serve with plain boiled rice.

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