Eating North London: Punjabi Supperclub Recipe

Written by: Saira & Rani

Trying our luck, we decided to ask the wonderful Raina and Saira of Joginder Supper Club to give us some unseen insight in to their centuries old Punjabi recipes. Amazingly they agreed to shed some light on one of their most tasty dishes: the Bhoolghobi Tamatar (cauliflower with tomato and potato). Over to the experts…

We love cauliflower as a vegetable but sometimes it can have a bland taste. But do we use it a lot in our cooking as it lends itself very well to Punjabi food.

We use lots of spices with it and like a lot of other vegetables, it goes very well with all types of Indian food or something a bit more western! This dish is real favourite at our supperclub.

Give it a go and see what you think!

North Four, North London magazine, joginders supper club, punjabi cuisine, eating, dining, recipe

Serves 4

Preparation time: 10 minutes

Cooking time: 50 minutes.

Ingredients:

3 tablespoons vegetable oil or ghee

2 medium onions chopped finely

2 cloves garlic – crushed

1 teaspoon cumin seeds

1 teaspoon mustard seeds 1lb fresh tomatoes – diced

2 inches of fresh ginger – grated.

1 teaspoon salt

Ɖ teaspoon black pepper 3 bay leaves

North Four, North London magazine, joginders supper club, punjabi cuisine, eating, dining

1 medium cauliflower – washed and cut into small florets. 500g of potatoes – diced.

2 teaspoons garam masala

1 tablespoon fresh coriander leaves.

Method:

Heat the oil in a heavy bottomed pan on a medium heat.

Add the onion and garlic once the oil starts sizzling and fry until golden brown.

Add the cumin and mustard seeds and fry for approximately 1 minute until you start to hear the seeds pop.

Add the diced tomatoes, grated ginger, salt, pepper, bay leaves and garam masala. Give it all a good stir and continue to cook on a medium heat for 5 minutes.

Add the potatoes, stir, cover the pan and cook for 10 minutes, still on a medium heat.

Turn the heat down to a low heat and add the cauliflower. Mix together really well to coat the cauliflower florets with the masala mixture.

Cover the pan and cook for 35-40 minutes until the cauliflower and potato are tender. Check and stir occasionally.

North Four, North London magazine, joginders supper club, punjabi cuisine, eating, dining

Tip: Add the fresh coriander leaves just before serving.

Saira and Rani run the Joginder Supper Club. More tantalising recipes are set to be published in their upcoming book, “Recipes and Recollections from the Punjabi Supperclub” due to come out this Autumn, full of stories and spice to warm the heart! Watch this space.

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