Indian-Style Vegetable Curry with Potatoes and Cauliflower is a spicy dish. I like spices; sue me. If less fiery food is more your style, you can use a mild curry powder (but I wouldn’t use much less) ...

To prepare potatoes: In large heavy skillet over medium-high heat, heat 2 tablespoons oil. Add cumin and mustard seeds. Cook for 30 seconds or until mustard seeds turn gray and start to pop. Add ...

A good cauliflower curry is a work of art. Use this recipe as a starting point to make up your own version. This organisation has been prepping potato curries and other meals to feed the local ...

You’ll need: 300g McCain Diced Potato; 500g McCain Cauliflower Florets; 2 tablespoons vegetable oil; 2 onions, finely chopped; 1 teaspoon cumin seeds; 1 dried red chilli, chopped; 2 heaped teaspoons ...

Next time you have a hankering for Indian food, don’t think take-out. Think ahead. That’s the message from Anupy Singla, author of “The Indian Slow Cooker” (Surrey Books, 2010), who is on a mission to ...

SINGAPORE (THE NEW PAPER) - As a self-professed meat lover, it isn't often that I get thrilled by vegetarian dishes. But aloo gobi, a vegetarian potato and cauliflower Indian dish, is on my list of ...

This cauliflower recipe is made without onion and garlic, and often part of the bhog. Although neither the potato nor the cauliflower originally was from India (the potato coming all the way from the ...

In 12-inch nonstick skillet, heat oil over medium heat. Add onion and cook 2 to 4 minutes or until translucent and tender. Stir in ginger root, cumin, garam masala, turmeric, paprika, salt, red pepper ...

Dosa, or Thosai, originated in South India. It is traditionally a breakfast dish of a fermented crepe with a spiced potato filling. This full-flavoured, low-fat and high-fibre option includes dried ...

You’ll need half the amount for the recipe – freeze the rest or it’ll keep in the fridge for 2 weeks. Heat a tablespoon of the oil and add the cinnamon and star anise. Cook for 30 seconds and add half ...