Everyone’s kitchen presents … Farzana’s feast #2
Potato, cauliflower and pea curry (Aloo Gobi Matar Sabzi)
Served with chapatis
Harvest of the day: coriander, salad leaves
Potato, cauliflower and pea curry for (12)
- ¼ cup vegetable oil
- 4 small onion chopped
- 1 teaspoon cumin seeds
- 1 tin chopped tomatoes
- 1 teaspoon red chili powder
- 1 teaspoon turmeric
- 2 tsp salt
- 1 tsp cumin seeds
- 1 tsp mustard seeds
- 4 medium potatoes cut into cubes
- 2 cauliflower cut into florets
- 500g frozen peas
- 1 inch ginger sliced
- 2-4 green chilli sliced
- 1/2 garlic bulb
- ½ cup coriander for garnish
- Heat oil in a medium sized pot with the cumin seeds and mustard seeds. Once the oil is hot, add onions and fry till golden. Keep stirring to ensure that the onions don’t burn.
- Blend together the ginger, garlic and chilli and add to your onions.
- Boil separately cauliflower and potato if possible. Make sure they are not too soft.
- Once cooked, drain and add to onions and spices. Add chopped tomatoes.
- Add the peas.
- Cover and let simmer for 15 mins.
- Add coriander and serve hot.
- 1.250g wholemeal flour
- 250g wholemeal flour
- 1 tsp salt (optional
- 1 tbsp olive oil, plus extra for greasing
- Luke warm water as needed
- In a large bowl, stir together the flours and salt. Use a wooden spoon to stir in the olive oil and enough water to make a soft dough that is elastic but not sticky.
- Knead the dough on a lightly floured surface for 5-10 mins until it is smooth. Divide into 10 pieces, or less if you want bigger breads. Roll each piece into a ball. Let rest for a few mins.
- Heat a frying pan over medium heat until hot, and grease lightly. On a lightly floured surface, use a floured rolling pin to roll out the balls of dough until very thin like a tortilla.
- When the pan starts smoking, put a chapati on it. Cook until the underside has brown spots, about 30 seconds, then flip and cook on the other side. Put on a plate and keep warm while you cook the rest of the chapatis.
- 200g digestive biscuits (Rich Tea can also be used)
- 135g butter or margarine
- 200g dark chocolate
- 2-3 tbsp golden syrup
- 100g mini marshmallows
- icing sugar, to dust
- Grease and line an 18cm square brownie tin with baking paper.
- Place 200g digestive biscuits in a freezer bag and bash with a rolling pin or just the side of your fist until they’re broken into a mixture of everything between dust and 50p-sized lumps. Set aside.
- In a large saucepan melt 135g butter or margarine, 200g dark chocolate and 2-3 tbsp golden syrup over a gentle heat stirring constantly until there are no or almost no more lumps of chocolate visible, then remove from the heat. Leave to cool.
- Take the biscuits, 100g mini marshmallows and up to 100g of additional ingredients (dried fruit, nuts, popcorn, honeycomb), if you like, and stir into the chocolate mixture until everything is completely covered.
- Tip the mixture into the lined baking tin, and spread it out to the corners. Chill for at least 2 hrs then dust with icing sugar and cut into 12 fingers.