In Indian cooking, cardamom, cloves, coriander, and cumin seeds are all considered “warming spices” that heat the body from within, making this an excellent winter dish.
Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.
|1/4 cup vegetable oil||salt and freshly ground black pepper|
|10 oz (300 g) red-skinned potatoes, diced||one 14.5 oz (411 g) can chopped tomatoes|
|5 green cardamom pods, crushed||pinch of sugar|
|3 whole cloves||2 carrots, diced|
|1 cinnamon stick, broken in half||2 fresh hot green chiles, seeded (optional) and sliced into thin rounds|
|2 tsp cumin seeds||1 cup sliced Savoy or green cabbage|
|1 onion, finely chopped||1 cup cauliflower florets|
|2 tsp peeled and grated fresh ginger||1 cup thawed frozen peas|
|2 large garlic cloves, crushed||2 tbsp chopped cilantro|
|1 1/2 tsp ground turmeric||toasted sliced almonds, to garnish|
|1 tsp ground coriander|
Heat the oil in a large deep frying pan over high heat. Add the potatoes and cook, stirring often, for 5 minutes, or until golden brown. Using a slotted spoon, transfer to paper towels to drain.
Reduce the heat to medium. Add the cardamom pods, cloves, cinnamon, and cumin seeds and stir until the spices are very fragrant. Add the onion and cook, stirring often, for about 5 minutes, or until softened. Add the ginger, garlic, turmeric, and coriander, and season with salt and pepper. Stir for 1 minute.
Stir in the tomatoes with their juices and the sugar. Return the potatoes to the pan, add the carrots, chiles, and 1 cup of water, and bring to a boil, stirring often. Reduce the heat to low. Simmer, stirring occasionally, for 15 minutes, or until the carrots are just tender, adding a little water if needed.
Stir in the cabbage, cauliflower, and peas. Return the heat to medium and simmer for about 10 minutes, or until the vegetables are tender. Stir in the cilantro and season again. Remove and discard the cardamom pods and cloves. Transfer to a serving bowl, sprinkle with almonds, and serve hot.
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