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.