Monday, November 12, 2012

Cauliflower and Egg Curry with Naan

 We sure love Indian food around our house.  This is one of our all time favorite Indian meals.  Cauliflower and hard boiled egg curry with basmati rice and garlic naan.  I always serve it with chutney and garlic pickle.

 Hard boil 8 eggs.

 I like to grind my spices in a mortar and pestle but you can use pre-ground spices if you like.

 Click to see the original recipe.  I add a few extra things as you will see.  Cut a large head of cauliflower into small florets.


 Dice one baking potato into cubes and cook until they soften.

 Slice 1 large onion and dice 4 cloves of garlic.

 Saute' your spices over medium heat in 4 tablespoons of oil until the mustard seeds begin to pop.

 Add the garlic and onions and continue to cook over medium heat stirring often.

 Add the cauliflower and cook for a few minutes.

 Add 1 cup of water.

 Add the cooked potatoes and some of their water.

 Add 1 diced tomato. Cover and simmer for about 30 minutes.

 Chop the hard boiled eggs into large chunks and add them to the cauliflower.

 Add 1 container of Knorr's vegetable stock concentrate. Keep the pot on a simmer.

 I made some simple naan.  Mix 1 cup of water with 2-1/4 tsp. of rapid rise yeast.  Mix in 1 beaten egg, 1 tsp. salt, 2 tablespoons of sugar and 3/4 cups of buttermilk.  Beat in enough flour to make a nice smooth dough.
I used about 4 cups.  Place it in a greased bowl, cover it and let it rise about 45 minutes.

 Break off pieces and roll flat.  Cook it in a cast iron skillet over medium heat until browned on both sides.  Do not grease the skillet.

 Flip half way through the cooking time.

 Brush with garlic butter and cool on racks.

 Make some basmati rice and serve the curry over it.

I also serve it with raita but I forgot to get a photo of it.