Dry Potatoes and/or Cauliflower
“This is another recipe from Madhur Jaffrey.
Mark’s tip: The object is to create a golden crust. I’ve found this takes a little more paste than is indicated. And don’t leave out the fennel seeds
Tip II: I swear this would make absolutely killer potato salad — if it would last long enough to be eaten cold. But it never lasts overnight. If there is some left in fridge, it calls my name, wakes me up and forces me to finish it in the middle of the night.
Tip III: You will love this and want to make double or triple batches. Take your time. Make sure you cook them in small enough batches so that you can get a good crust on each. I found the cauliflower was best in the batch that was eaten the first night or it will get a bit mushy.
”
Ingredients
1 lb 6 oz potatoes, boiled firm and peeled
or cauliflower, cooked firm
2 inch cube of ginger, peeled and chopped
3 cloves garlic
3 Tbsp water
½ tsp turmeric
1 tsp salt
½ tsp cayenne
5 Tbsp oil
1 tsp fennel seeds (optional)
Directions
Cube potatoes and cut cauliflower into same size pieces.
Blend ginger, garlic, dry spices and water into a paste.
Heat oil in fry pan.
Sizzle fennel seeds, if used, until they jump in pan.
Add paste and fry for 2 minutes.
Add veggies.
Cook 5 to 7 minutes, turning constantly to coat.
