Ingredients
6 Medium sized PotatoesPotatoes
- cut into quarters
1 cup Fresh Green PeasFresh Green Peas

1/2 CauliflowerCauliflower
- chopped into small florets
2 OnionsOnions
- chopped
1 Large TomatoLarge Tomato
- chopped
3 GarlicGarlic
- crushed
1 small pc of GingerGinger
- grated
1 tsp Red Chili PowderRed Chili Powder

1/4 tsp Turmeric PowderTurmeric Powder

1 tsp Mustard Seeds
1/2 tsp Urad Dhal
Chopped Coriander LeavesCoriander Leaves

Salt to taste
Oil


Directions
1] Heat oil in a pan add mustard seeds.
2] When it pops add the urad dhal and fry until golden.
3] Add ginger, garlic and fry for few minutes.
4] Then add the chopped onions and fry until it is translucent.
5] Add the chopped tomatoes and mix well.
6] Then add the potato pieces and green peas and fry for few minutes.
7] Add cauliflower, red chili powder, turmeric powder and salt.
8] Mix well and pour water until the potatoes are covered. Cover the pan.
9] Lower the heat and cook until the potatoes becomes soft and the gravy becomes thick.
10] Garnish with chopped coriander leaves.
11] Serve hot with steamed rice or roti canai.



Technorati Tags: recipe, indian food, vegetarian, potato curry

Labels: Curry, indian, potatoes, vegetarian

Eurasians in Malaysia are generally referred to a community of people with mixed parentage, Caucasian and Asiatic. This includes later colonial occupants, after the Portuguese, of the Dutch and British. A diversity of cuisines has inevitably proliferated from this colorful historic and ethnic tapestry. Eurasian food, in general, is an amalgamation of European cuisines - Portuguese, Dutch and British especially British East Indies, with local ingredients and influences by Malay, Indian, Chinese and Nyonya styles of cooking.









Technorati Tags: recipe, eurasian food, curry puff, snack, spicy, beef, chicken

Labels: beef, Chicken, curry puff, eurasian, potatoes, Snack