Ingredients: - 6 tablespoons vegetable oil
- 2 medium onions (chopped)
- 2 cloves garlic (chopped)
- 2 teaspoons chopped garlic
- 2 tablespoons grated or crushed fresh ginger root
- 5 tablespoons chopped fresh coriander
- 30g (1 oz) ground blanched almonds
- 1 tbsp ground coriander seeds
- 1/2 tsp ground fennel seeds
- 1/2 tsp cayenne pepper
- 1/4 tsp turmeric
- 1 tin of tomatoes, pureed (or 2 fresh tomatoes, pureed, plus 2 teaspoons tomato paste)
- 1 tsp paprika
- 350 ml (12 fl oz) water
- 1 medium-sized cauliflower (about 2lbs), cut into florets
- 1 small aubergine (about 250g/ 8 oz), cut into 4cm or 1.5 inch cubes
- 2 medium-sized potatoes (about 250g/ 8 oz), peeled & cut into 4cm or 1.5 inch cubes
- 1.5 tsps ground roasted cumin seeds (or garam masala)
- 2 tsps coarse salt
- 1 tbsp toasted sesame seeds
Preparetion Method: - Get all the spices ready to go in separate piles.
- Heat the oil in a heavy pan over a medium-high heat.
- Add the onion & fry, stirring, 'til browned- about 10 mins.
- Stir in the garlic & ginger & cook for 2 mins.
- Add the coriander leaves & almonds, & cook for another 2 mins.
- Stir in the ground coriander seeds, fennel, cayenne & turmeric - let the spices sizzle for a few seconds.
- Add the tomatoes & paprika, reduce the heat to low, and cook for 2 mins. Keep stirring to prevent burning.
- Add the water & the rest of the vegetables. Turn the heat up high, and bring to the boil.
- Lower the heat & simmer (covered) for 30 mins.
- Turn off the heat & stir in the cumin powder (or garam masala).
- Let stand for 30 mins before serving, to let the flavours blend, & then serve sprinkled with sesame seeds.
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