This recipe was sent to us by our customers Bob and Barbara Scammell. A while back, Bob and Barbara ordered some of our garam masala and panch poran, and told us they were using it to make curried vegetables with cauliflower, onions, new potatoes, peas, green beans, and gold beets from their garden. It sounded so good that we asked if they’d share the recipe, and luckily for us they were happy to pass it along.
This recipe is adapted from a recipe for “Alu Mattar Sukhe” (Potato and Pea Dry Curry) in “The Complete Asian Cookbook” by Charmaine Solomon.
4 cups diced raw potatoes
4 cups chopped cauliflower florets
4 cups any other fresh vegetables, chopped (we used garden carrots and yellow beans)
1-2 cups shelled fresh or frozen peas
3 tbsp ghee or oil
2 tsp whole Panch Poran
1 large onion, finely chopped
3 tbsp chopped fresh mint or cilantro, or a mixture of the two
3 tsp finely grated fresh ginger
2 tsp Turmeric
1½ tsp salt
½ tsp Cayenne Pepper
¼ to ½ cup hot water
2 tsp Garam Masala, ground
1–2 tbsp lemon juice
If you’d like wine with your curry, Bob and Barbara suggest Gewürztraminer, rosé, or Zinfandel (red or white). We had ours with big glasses of pilsner and it was delicious.
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