Nepali Cauliflower And Potato Tarkari Recipes

NEPALESE CAULIFLOWER CURRY {MISAYEKO TARKARI}

Steps:

• In a small mixing bowl, toss the chopped potato with the olive oil and microwave for 2 minutes. Stir and test the potatoes ... if not done, microwave for 2 - 3 minutes more. Set aside.
• In a large saute pan over medium heat, add the oil and butter and let the butter melt. Add the bay leaves, cumin, coriander, turmeric, curry powder and cinnamon and let the spices "toast" in the butter for a few minutes, until they are very fragrant.
• Add the ginger, garlic and onion and saute until the onion is soft and translucent. Stir in the potato,carrot, cauliflower, and tomatoes. Cook and stir for about 5 - 10 minutes, until the cauliflower is tender. Stir in the peas, honey and salt, just until the peas are warm. Add the cayenne powder to taste, or stir in some chopped hot peppers. Stir in the cilantro just before serving and sprinkle some more over top. Serve over hot basmati rice (or just eat it).

NEPALI CAULIFLOWER AND POTATO CURRY (CAULI ALOO)

Steps:

• In a large pot, heat oil over medium heat.
• Add fenugreek and cumin seeds until it pops and is fragrant.
• Add potatoes to the pot and allow it cook halfway stirring it every minute or so to prevent it from sticking.
• Add turmeric powder to the pot and cook for another minute or two.
• Add cauliflower to the pot and add the remaining ingredients - green peas, cumin powder, chili powder, ginger, salt, pepper and mix well.
• Lower the heat to low, cover the pot and allow it cook for 3 minutes.
• After that open the lid and gently shake the pot. If you see water being released, continue to cook it uncovered for a minute or so.
• If there is no liquid, add about ¼ cup water, cover the lid again and cook for additional 3-5 minutes stirring occasionally
• Taste and adjust seasonings
• Turn off the heat once cauliflower is fully cooked, it should be tender but not mushy.
• Garnish it with chopped cilantro.

NEPALI CAULIFLOWER AND POTATO TARKARI

Steps:

• In a non-stick sauce pan, heat oil and fry fenugreek seeds and bay leaf until dark. Add onion and cook until caramelized. Add salt and black pepper, turmeric, garlic, ginger, coriander, cumin and chili powder and fry until slightly brown.
• Add potatoes and fry over medium heat for 10 minutes or so until potatoes are lightly browned and cooked half way.
• To the potatoes, add cauliflower and stir-fry for 10-15 minutes, gradually adding broth as required.
• When potatoes and cauliflower are almost done, add diced tomatoes and cook for 5-7 more minutes over low heat until all the liquid is completely absorbed.
• Adjust seasoning with salt and pepper. Garnish with chopped cilantro and serve hot with rice or roti (flat bread).

CHICKEN TARKARI

Steps:

• In a large bowl, season chicken pieces with salt and pepper.
• Heat oil and brown chicken.
• Reserve brown chicken in a plate.
• Drain excess oil.
• In a non-stick sauce pan, heat oil.
• To the hot oil, add whole red chilies and bay leaf; fry for 30 sec.
• Add turmeric and chopped onion, and fry until brown.
• Put garlic and ginger into the onion mixture; fry for 30 sec.
• To this mixture, add cumin powder, curry powder, chili powder, bruised cardamom, salt and pepper; mix well for a minute or so.
• Transfer browned chicken pieces and chopped tomatoes into the spice mixture; stir well.
• Add broth to the chicken mixture; set heat to low and let simmer until chicken pieces are tender, and the sauce has thickened up to a desired consistency, about 35-45 minute.
• When cooked, turn off the heat and add chopped cilantro to garnish.
• Serve hot with rice and roti (flat bread).

CHANA KO TARKARI

Steps:

• Heat oil in wok or large pot.
• Fry red chills for a few seconds until almost black (make sure they don't burn).
• Add onion and stir for about 3 minutes.
• Add garlic and ginger, stir for about 1 minute.
• Then add curry powder and turmeric and stir for another minute.
• Add garbanzo beans (chickpeas), stir, and add in water.
• Cover and cook for 10-15 minutes over medium heat.
• Add tomatoes and cook for 5 minutes.
• Garnish with cilantro and red onion and serve.

LAMB TARKARI

Steps:

• In large bowl, season lamb pieces with salt and pepper.
• In a non-stick pan, heat two tablespoons of oil.
• Add seasoned lamb pieces and brown well; discard excess oil and reserve meat on a plate.
• In a non-stick sauce pan, heat oil.
• To the hot oil, add whole red chilies; fry for 30 sec.
• Add turmeric and chopped onion, and fry until brown.
• Put garlic and ginger into the onion mixture; fry for 30 sec.
• To this mixture, add cumin, curry powder and chili; mix well for a minute or so.
• Transfer lamb pieces into the spice mixture, add salt and pepper; stir well.
• Add yogurt and broth to the browned lamb; lower the heat to low and let simmer until lamb pieces are tender. Add more broth or water if required. Cook until the sauce has attained thick saucy consistency, about 35-45 minute.
• When cooked, turn off the heat and add chopped cilantro to garnish.
• Serve hot with rice, and or roti (flat bread).