Potato, cauliflower and peas subji

Potatoes work really well with aubergines and they are an equal delight with cauliflower and peas.   This is a fairly simple recipe which we pulled together and experimented a bit with a dry Gujurati dahl masala powder to season the dish.   If the powder is not readily available then substitute with 1 tsp coriander power, 1/2 tsp cumin powder, 1/2 tsp red chili powder and 1/4 tsp turmeric powder.

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What do I need to make it?

  • 6 medium potatoes – peeled and quartered
  • Half a head of a small cauliflower – cut into florets
  • 1 cup of fresh peas
  • 1 tsp pan puran (Bengali mix of mustard, cumin, nigella, fenugreek and fennel seeds).  This should be available in most Asian grocery stores – we have also seen it in the Waitrose spice section)
  • 1 medium onion chopped
  • 4 cloves of garlic minced
  • 1 inch piece of ginger minced
  • 2 tsp Gujurati dahl masala powder (bought from an Asian grocer)
  • 3 tbsp ghee
  • Salt to taste

How much will I make?

Serves 4

How do I make it?

Par boil the vegetables and keep aside.   Heat a large pan with ghee and once hot add the pan puran.    Saute for 30 seconds before adding the ginger and garlic.   Continue sauteing over a medium heat till the ginger and garlic start to brown before adding the chopped onions.  Cook for 5-8 minutes and once onions start to turn colour, sprinkle the dahl masala, stir and add the par boiled vegetables.   Adjust the seasoning and cook for another 10 minutes till done.   Serve with Indian bread of choice or rice pilau.

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Curly kale thoran

Thoran is a generic Malayalam term given to any dry mixed vegetable dish garnished with fresh coconut.  It has taken us a while to experiment with non traditional Indian vegetables and greens but having just attempted a curly kale thoran we think we have been missing out on this wonderful leafy vegetable which is very high in beta carotene, vitamin K, vitamin C and rich in calcium.  There appears to be more than one variety of kale – we’ve tried the curly variety in today’s thoran and in the past have stir fried an Italian variety called ‘cavolo nero’ with a splash of tamari soy sauce, Shaosin wine, palm sugar and spiced black rice wine vinegar.

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What do I need to make it?

  • 200 gm curly kale washed
  • 1/2 cup dried borlotti bean pressure cooked with 1 cup of water
  • 2-3 dried red chillies
  • 1/4 tsp mustard seeds
  • 1/2 tsp split urad dahl
  • 1/2 tsp channa dahl
  • 1/8 tsp turmeric powder
  • 1/2 cup grated coconut
  • Handful fresh curry leaves
  • 2 tbsp coconut oil
  • Salt to taste

How much will I make?

Serves 4

How do I make it?

Heat a wok with the coconut oil – first add the mustard seeds and wait for them to start spluttering before adding the urad and channa dahl.    Once the dahls start to brown a bit add the curry leaves and dried red chillies – stir for 15 seconds before adding the curly kale.   Add a 1/4 cup of water, turmeric powder, mix, cover and cook over a low heat till done.    Remove the lid, add the cooked borlotti beans, fresh coconut and adjust the seasoning before taking it off the heat.