Toast curry powder and garam masala in small skillet over medium
high heat, stirring constantly, until spices darken slightly and
become fragrant, about one minute. Transfer to small bowl and set
aside. Pulse tomatoes in food processor until coarsely chopped, 3-
4 pulses
Heath 3 T oil until shimmering. Add onions, potatoes, cook,
stirring occasionally, until onions are caramelized and potatoes
golden brown, about 10 minutes.
Reduce heat to medium. Clear center of pot and add remaining T
oil, garlic, ginger, serrano, tomato paste. Cook, stirring, until
fragrant, about 30 seconds. Add reserved toasted spices and cook,
stirring constantly, about 1 minute. Add cauliflower and cook,
stirring constantly, until spices coat florets, about 2 minutes more.
Add tomatoes, chickpeas, water, 1 tsp salt. Increase heat to
medium-high adn bring mixture to boil, scraping bottom of pot
with spoon to loosen browned bits. Cover and reduce heat to
medium. Simmer briskly, stirring occasionally, until vegetables are
tender, 10-15 minutes. Stir in peas, cream, continue to cook until
heated through, about 2 minutes. Season with salt to taste, and
serve.
Originally Submitted
1/14/2013
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