
CH45 Potato and Vegetable Dishes

CURRIED
1. Curried aubergines
2. Cauliflower curry
3. Curried potatoes and cauliflower
4. Curried potatoes and leafy
5. Curried potatoes and peas
6. Curried canned vegetables

SPICED
7. Spiced mixed vegetables with coconut
8. Spiced potatoes
UNCLASSIFIED
9. Aubergines baked with curried vegetable stuffing
10. French beans fried with coconut
The Art of Potato & Vegetables

CURRIED
1. CURRIED AUBERGINES (BHAIGUN KO TARKARI)
10 PORTIONS
Ingredients
Aubergines 1.2 kg
Onions 100 g
Tomatoes 300 g
Garlic 4 cloves
Ginger 25 g
Oil 125 ml
Coriander powder 20 g
Cumin powder 20 g
Turmeric 15 g
Cayenne pepper 5 g
Garam Masala 15 g
Coriander 25 g
Lemon 1
Salt
Method
1. Peel and chop the onions, garlic and ginger.
2. Finely chop the coriander.
3. Cut the tomatoes into concasse.
4. Preheat the oven to 230°C.
5. Wash and dry the aubergines then make 15 mm deep and 25 mm long evenly spaced cuts in the skin.
6. Bake the aubergines in an oven for one hour until they are tender.
7. Cut into quarters lengthways, scrape out the flesh and discard the skin. Roughly chop the flesh.
8. Mix the aubergine, tomatoes, coriander powder, cumin, turmeric, cayenne and half the fresh coriander together.
9. Heat the oil to a blue haze, add the onions, garlic and ginger and fry until the onions are soft but not coloured.
10. Add the aubergine mixture and stir until most of the liquid has evaporated. Add the garam masala and salt.
11. Serve in a heated dish, garnished with the remaining coriander and lemon juice.
2. CAULIFLOWER CURRY (PHULKOPI KO TARKARI)
10 PORTIONS
Ingredients
Cauliflower 1 kg
Onions 75 g
Garlic 2 cloves
Ginger powder 10 g
Oil 125 ml
Turmeric 10 g
Chilli powder 20 g
Cumin powder 20 g
Coriander 20 g
Water 25 ml
Salt
Method
1. Peel and chop the onions and garlic.
2. Cut the cauliflower into florets.
3. Heat the oil to a blue haze, add the onions, garlic and ginger and cook until the onions are golden brown.
4. Add the turmeric, cumin, coriander, chilli and salt and a little water, stir well and cook for 5 minutes.
5. Add the cauliflower and cook for 10 minutes until the cauliflower is tender.
6. Put into a heated dish and serve immediately.
3. CURRIED POTATOES AND CAULIFLOWER (ALU ANI PHULKOPI KO TARKARI)
10 PORTIONS
Ingredients
Potatoes 600 g
Cauliflower 800 g
Ginger 25 g
Oil 125 ml
Cumin seed 10 g
Turmeric 20 g
Chilli powder 20 g
Black pepper 10 g
Salt
Method
1. Peel the potatoes and cut into 15 mm dice.
2. Cut the cauliflower into medium sized florets.
3. Scrape and finely chop the ginger.
4. Heat the oil to a blue haze, add the potatoes, cumin, ginger, turmeric, chilli and salt and fry for 2 minutes.
5. Add the cauliflower and fry for 5 minutes. Cover and cook on a low heat until tender.
6. Serve in a heated dish sprinkled with black pepper.
4. CURRIED POTATOES AND LEAFY VEGETABLES (ALU ANI HARIYO SAG KO TARKARI)
10 PORTIONS
Ingredients
Pak Choi/Choi Sum/Spinach 800 g
Potatoes 600 g
Onions 200 g
Garlic 4 cloves
Ginger 25 g
Oil 75 ml
Chillies 3
Cumin seed 20 g
Salt
Method
1. Peel the potatoes and cut into 15mm dice.
2. Wash and shred the vegetables.
3. Peel and shred the onions.
4. Peel the garlic and grind with the ginger and chillies to a paste.
5. Heat the oil to a blue haze, add the potatoes and fry for 2 minutes. Remove from the oil and drain.
6. Reheat the oil to a blue haze, add the onions and cook until soft. Add the garlic, ginger and chilli paste and cook for one minute.
7. Add the cumin, potatoes and salt and cook for 5 minutes. Add the vegetables and cook until tender.
8. Serve in a heated dish.
Note: Choi and Choy Sum are varieties of oriental cabbage. Pak Choi has broad white stalks topped with dark green leaves. It can be either braised, steamed or stir fried. Choy Sum has smooth dark green leaves and firm white stems. It can be steamed or shredded and stir fried.
5. CURRIED POTATOES AND PEAS (ALU ANI MATAR KO TARKARI)
10 PORTIONS
Ingredients
Potatoes 600 g
Frozen peas 600 g
Tomatoes 200 g
Onions 100 g
Ginger 25 g
Garlic 4 cloves
Oil 75 ml
Cumin powder 20 g
Turmeric 10 g
Cayenne pepper 5 g
Garam Masala 10 g
Coriander 25 g
Water 500 ml
Salt
Method
1. Peel and chop the onions, garlic and ginger.
2. Cut the tomatoes into concasse.
3. Finely chop the coriander.
4. Peel the potatoes and cut them into 15 mm dice.
5. Heat the oil to a blue haze, add the onions, garlic, ginger and salt and fry until the onions are golden brown.
6. Add the cumin, turmeric and cayenne, stir in the tomatoes and half the coriander and cook until most of the liquid has evaporated.
7. Add the potatoes and peas, stir in 375 ml of water and bring to the boil.
8. Reduce the heat, cover and simmer until the potatoes are cooked.
9. Adjust the seasoning, put into a heated serving dish, sprinkle with the remaining coriander and garam masala and serve.
6. CURRIED CANNED VEGETABLES (TIN KO SABJI KO TARKARI)
Ingredients
Vegetables canned (drained) 1 kg
Onions 75 g
Garlic 4 cloves
Ginger 25 g
Oil 75 ml
Chillies 3
Turmeric 5 g
Cumin seed 10 g
Coriander seed 10 g
Water 25 ml
Salt
Method
1. Peel and chop the onions, garlic and ginger.
2. Shred the chillies.
3. Mix the turmeric with 25 ml water.
4. Heat the oil to a blue haze, add the onions, garlic and ginger and fry until the onions are golden brown.
5. Add the chillies, cumin seed, coriander and the turmeric.
6. Add the vegetables and salt and stir until the vegetables are heated through.
7. Serve in a heated dish.

SPICED
7. SPICED MIXED VEGETABLES WITH COCONUT
10 PORTIONS
Ingredients
Green peppers 200 g
Carrots 200 g
Broccoli 200 g
French beans 200 g
Spring onions 100 g
Chillies 2
Coconut 500 g
Onions 125 g
Garlic 4 cloves
Ginger 25 g
Oil 75 ml
Mustard seed 5 g
Coriander powder 25 g
Turmeric 10 g
Coriander 25 g
Water 500 ml
Method
1. Grind the coconut flesh with 375 ml water to a puree. Place on one side.
2. Peel and finely chop the onions, garlic and ginger.
3. Remove the seeds and membranes from the peppers then chop the flesh.
4. Peel the carrots and cut them across into 5 mm slices.
5. Wash the broccoli then cut into 25 mm lengths.
6. Cut the green beans and spring onions into 5 cm lengths.
7. Remove the seeds from the chillies and shred the flesh.
8. Finely chop the coriander.
9. Heat the oil to a light haze, add the onions, garlic, ginger and mustard seeds and fry until the onions are golden brown.
10. Stir in the coriander powder, turmeric and 75 ml water.
11. Add the green peppers, carrots, broccoli, beans and spring onions.
12. Stir in the coconut puree, chillies and salt, bring to the boil, cover then reduce the heat and simmer for 15 minutes until the vegetables are tender. If the mixture is too dry add a little water.
13. Remove from the heat, stir in the chopped coriander, recover and allow to stand for 5 minutes.
14. Adjust the seasoning and serve in a heated dish.
8. SPICED POTATOES (ALUDAM)
10 PORTIONS
Ingredients
Potato 600 g
Wild onion seeds 3 g
Turmeric 10 g
Chilli powder 25 g
Tomato puree 25 g
Coriander 25 g
Oil 125 ml
Water 125 ml
Salt
Method
1. Boil the potatoes in their jackets then peel and cut them into bite sized pieces.
2. Mix the turmeric, chilli powder and tomato puree with 75 ml of water.
3. Heat the oil to a blue haze, add the wild onion seeds, then add the mixture and salt. Cook for 2 minutes. Add 125 ml of water and cook for another 3 minutes.
4. Add the potatoes, stirring carefully until they are fully heated through.
5. Garnish with chopped coriander and serve in a heated dish.
UNCLASSIFIED
9. AUBERGINES BAKED WITH CURRIED VEGETABLE STUFFING (BAKE GAREKO BHAIGUN)
10 PORTIONS
Ingredients
Aubergines 10
French beans 100 g
Frozen peas 400 g
Carrots 200 g
Potatoes 200 g
Tomatoes 100 g
Onions 50 g
Garlic 2 cloves
Ginger 25 g
Oil 75 ml
Besan 75 g
Coriander powder 10 g
Garam Masala 20 g
Cumin powder 10 g
Cayenne pepper 3 g
Mint 25 g
Coriander 25 g
Water 115 ml
Salt
Method
1. Peel and chop the onions, garlic and ginger.
2. Wash and trim the green beans and cut into 25 mm pieces.
3. Peel and chop the carrots and potatoes.
4. Cut the tomato into concasse.
5. Chop the coriander and mint.
6. Wash the aubergines, wipe dry, then cut into half lengthways. Scoop out the flesh from each half leaving the shells about 15 mm thick, sprinkle the shells with salt, turn upside down and allow to drain for 30 minutes. Chop the aubergine flesh.
7. Heat 25 ml oil to a blue haze, add the onions, garlic and ginger and cook for one minute.
8. Stir in the coriander powder, garam masala, and salt then add the aubergine flesh and cook for 5 minutes stirring frequently.
9. Add the beans, peas, carrots, potatoes and tomatoes, reduce the heat, cover and simmer for a further 5 minutes.
10. Remove from the heat and mix in the coriander and mint.
11. Dry the hollowed aubergines then fill with the vegetable mixture.
12. Make a smooth batter with the besan, cumin, cayenne pepper and salt and 115 ml water. Spread the batter evenly over the top of the stuffed aubergines.
13. Heat 25 g oil to a blue haze, then fry the aubergines, batter side down, for one minute.
14. Oil sufficient baking dishes to hold the aubergines halves in a single layer and arrange them fried side uppermost. Bake in an oven at 190°C for 25 minutes.
15. Transfer to a heated serving dish and serve immediately.
10. FRENCH BEANS FRIED WITH COCONUT (SIMO KO TARKARI NARIWAL SANGA)
10 PORTIONS
Ingredients
French beans 1 kg
Coconut 70 g
Urd Dal 70 g
Onions 125 g
Ginger 25 g
Oil 125 ml
Black mustard seeds 20 g
Black pepper 10 g
Cayenne pepper 25 g
Coriander 25 g
Lemons 2
Salt
Method
1. Peel and finely chop the onions and ginger.
2. Trim and slice the beans.
3. Finely chop the coriander.
4. Grate the coconut.
5. Heat the oil to a blue haze, add the mustard seeds and dal and fry for 3 minutes.
6. Stir in the onions, ginger, cayenne pepper and salt and then add the green beans.
7. Add the black pepper and fry for 5 minutes, stirring frequently.
8. Add the coconut and coriander, reduce the heat, cover and cook for 10 minutes, stirring occasionally until the beans are tender. Adjust the seasoning.
9. Put into a heated dish and sprinkle with lemon juice for
service.