Cauliflower, potatoes & cabbage Indian-style from All About Braising: The Art of Uncomplicated Cooking (page 81) by Molly Stevens

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute clarified butter or vegetable oil for ghee.

  • rionafaith on February 01, 2017

    p. 81 -- This was not exactly what I expected... I guess thought it would be saucier like most braises, but this was more like steamed cauliflower and other veggies with some spices. Good flavor, though, and hearty/healthy. Two things: (1) I used a Serrano pepper and Molly Stevens doesn't mention needing to slice or chop it in any way, so I just deseeded it and threw it in, then fished out the whole piece before serving. Not sure if that was right? And (2) She says to use a large skillet to make this but I'm not sure why. It didn't really fit in my biggest/deepest skillet (impossible to stir without knocking florets all over the stove!) and I ended up dumping everything into a Dutch oven halfway through.

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