I made this up last night. Roasted potatoes with cauliflower is popular in India I guess.
4 yukon gold potatoes cut into large dice (about an inch square or a little less)
1 head cauliflower cut into large bite size pieces
1T. oil
1 spoon curry powder
1 spoon garam masala seasoning
1 spoon minced garlic
kosher salt
Heat oven real hot 450. Place potatoes on a tray with spray and roast for 15 minutes. Then take out an stir and add the other ingredients except the cauliflower. Roast 15 more minutes. Make sure potatoes are getting close to tender and stir in cauliflower. Roast for about 25 minutes stirring a couple times, or until everything is tender and the cauliflower is a little brown on the edges.
I served this with Indian chicken wraps. I took some tandoori marinade that comes in a jar. I am not sure how easy it is to find. It was Pataks brand from the UK import section of my store. Anyway I marinated some chicken breast and cooked it up with some sliced onion and served it on flour tortillas with mango chutney and some greens. It was delicious and easy. The Pataks mango chutney was awesome! (and to think I always hated that kind of thing when I was younger.)
If you can't find garam masala make your own. It is easy and keeps in a jar for a long time.
Garam Masala
2 tablespoons coriander seeds
2 tablespoons cumin seeds
2 tablespoons black peppercorns
1 1/2 teaspoons whole cloves
3/4 teaspoon cardamom seeds
1 (1-inch) cinnamon stick
Heat a medium skillet over medium heat; add all ingredients. Cook 2 minutes or until toasted, stirring frequently. Place spice mixture in a spice or coffee grinder; process until finely ground.
Yield: about 1/3 cup
Garam Masala
This homemade spice mixture is much darker and more flavorful than commercial varieties. Toasting the spices is a crucial step that gives the masala a deep, roasted flavor. Cardamom pods are available at Middle Eastern and Indian markets.
1 tablespoon cumin seeds
1 tablespoon coriander seeds
2 teaspoons black peppercorns
12 cardamom pods
8 whole cloves
1 (2-inch) cinnamon stick, broken into pieces
1/2 teaspoon ground nutmeg
Place the first 6 ingredients in a large skillet over medium-high heat; cook until spices smoke, becoming fragrant and turning dark, shaking pan constantly (about 5 minutes). Stir in nutmeg. Remove from heat; cool completely. Place spice mixture in a spice or coffee grinder; process until finely ground. Store in an airtight container.
Yield: 1/4 cup
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IBS-A for 20 years with terrible bloating and gas. On the diet since April 2004. Remember this from Heather's information pages:
"You absolutely must eat insoluble fiber foods, and as much as safely possible, but within the IBS dietary guidelines. Treat insoluble fiber foods with suitable caution, and you'll be able to enjoy a wide variety of them, in very healthy quantities, without problem." Please eat IF foods!
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Easy Indian potatoes and cauliflower
