I rediscovered my wok. It’s true what they say if you don’t keep it out you will never use it. I even forgot I had one. Then the other day my better half was showing the grandgirl what a wok looks like. “See, I bought this for grandma for Christmas once, but she never uses it.” Well I will prove him wrong I thought and when I saw this curry recipe in a women’s magazine waiting at the doctor’s office, I wrote down the key ingredients on a slip of paper. Now I am sure this isn’t authentic Indian curry. It probably never was, I mean have you ever seen an authentic gulyás in a North American magazine? This is probably true of everything Indian as well. In fact this was so not authentic; I almost had all the ingredients... almost. I replaced the fennel seeds with caraway seeds and I decided it was hot enough without the chili powder so I used sweet Hungarian paprika instead. It turned out very nice and I made it again since.
1 broccoli flower
2 large red potatoes peeled
2 Tbsp oil
1/4 onion
2 pinch of mustard seeds
1 pinch of fennel seeds [or caraway seeds]
1/4 tsp cumin seeds
1/2 fresh tomato, chopped
2 pinch of turmeric powder
2 tsp curry powder
1 tsp Hungarian paprika
salt to taste
• Wash the broccoli and cut into florets. Set aside.
• Cut the peeled potatoes in half and then cut them into uniform slices.
• Place in a deep skillet and pour hot boiling water over the potato slices. Do not add salt.
• Bring to the boil and cook until potatoes are almost, but not quite tender.
• Meanwhile peel and slice the onion and set aside.
• Chop the tomato and set aside.
• When the potatoes are ready, drain them and set them aside.
• Next place the wok on medium high heat.
• Add the oil and when it’s hot add the mustard seeds, fennel seeds and the cumin seeds.
• When the cumin seeds begin to pop, add the sliced onion.
• Fry the onion slices until transparent and add the chopped tomatoes.
• Sauté the onions and tomatoes in the spice infused oil stirring, for 2 minutes.
• And the broccoli florets, the turmeric, the curry powder and the paprika and sauté for 2 minutes.
• Add the potato slices and season with salt.
• Sprinkle with a little stock or water and cook covered for 2 minutes until potatoes are tender but still a little crunchy.
• Serve immediately.
7 comments:
Fusion cuisine at its best. It's funny, my Mom had a wok too and it was well used at the beginning and then hardly ever. I had a cast iron wok, I took it to goodwill! I bet you could make this in any pot.
Two years ago when I cleared out my basement, I gave away my wok and all its accessories. At that point I hadn't used it in at least 10 yrs so I didn't miss it.
I HAVE seen cauliflower and potato curries but never broccoli. I'm betting it's pretty good though. :)
Authentic or not, it looks delicious. You don't waste your time waiting at the doctor's office ;-)
I use my steel wok all the time and even if I make more or less genuine dishes, I improvise most of the time.
Eva how right you are. I have some stir fries on my blog and I made them all in a skillet. I forgot I had a wok.
Maria, I have given away so many things and then missed them soon after. But only because I remembered I had them.
Sissi, I hate waiting with nothing to do. I usually have a book I am reading, but for some reason I didn't take it with me.
Just love this colorful, and perfectly spiced broccoli and potatoes. I noticed you added paprika which is quite often used with the Indian spices. Great recipe:)
Thank you Elisabeth. An Indian [Catholic] priest told me that years ago. I used to make him curried chicken. He said "we like to add real Hungarian paprika for the red colour".
What a tasty plate of veggies!!!
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