Mixed Veg Curry

Curried Vegetables in a Mustard/Cumin Sauce
from Madhur Jafrey's Indian Cooking

1 lb potatoes, boiled, cooled and peeled
veg oil for shallow-frying
1 medium-sized cauliflower, broken into chunky florets
7cm fresh ginger, peeled and coarsely chopped
8 cloves garlic, peeled and coarsely chopped
4 Tbsp plus 1 pint water
1 tsp black mustard seeds
1 tsp cumin seeds
1/4 tsp kalonji
1/4 tsp fennel seeds
1/2 tsp ground tumeric
1 tsp ground cumin
2 tsp ground coriander
1 tsp cayenne
1/2 tsp salt
2 c. finely chopped tomatoes
2 medium carrots, cut into 1cm thick rounds
1/2 tsp garam masala(*)
1/2 c. peas (fresh, or frozen and defrosted)


(*)if you want to make your own garam masala, grind together the following:
1 Tbsp cardamom seeds
5 cm cinnamon stick
1 tsp black cumin seeds (or regular cumin is fine)
1 tsp whole cloves
1 tsp black peppercorns
1/4 average-sized nutmeg

To make the curry:
1. Cut the potatoes into thick 'chips' about 4cm long. Put the oil in a wok or frying pan and set over a medium-high heat. When very hot, put in the potatoes and fry them until they are golden-red. Remove with a slotted spoon to a plate lined with paper towels. Put the cauliflower into the same oil and fry until golden-red. Remove with a slotted spoon and put on another plate lined with paper towels. Turn heat off and reserve the oil.

2. Put the ginger and garlic into the container of an electric blender or food processor along with 4 tbsp water and blend until you have a smooth paste, pushing down with a rubber spatula when necessary.

3. Put 4 tbsp of the oil used for frying into a large, preferably non-stick, frying pan and set over a medium-high heat. When very hot, put in the mustard seeds and cumin seeds. As soon as the mustard seeds begin to pop - this takes just a few seconds - put in the kalonji and, 2 seconds later, the fennel seeds. Give one quick stir and put in the paste from the blender. Stir and fry for 2 minutes. Put in the turmeric, ground cumin ground coriander and cayenne. stir once or twice and put in the salt and tomatoes. Stir and cook until most of the liquid has evaporated and the tomatoes are soft. Add a pint of water and bring to a simmer. Cover, turn heat to low and simmer for about 7 minutes. Put in the carrots, cover again and simmer for 3 minutes. Now put in the garam masala, peas, fried potatoes and cauliflower. Mix gently and bring to a simmer. Cover and continue to simmer on a low heat for 6-7 minutes, stirring gently now and them.