KCB 5.24: Hungarian Vegetarian Ghoulash
Hungarian Vegetarian Ghoulash
Here's a simple but hearty combination of potatoes, tomato, and chunks of fried curd cheese simmered in a tasty gravy flavoured with Hungarian paprika. Serve Hungarian Vegetarian Ghoulash hot with fresh Wholemeal Bread for a tasty wintertime meal.
• PREPARATION & COOKING TIME: 30-40 minutes
• YIELD: Enough for 6-8 persons
• YIELD: Enough for 6-8 persons
• ghee or oil for deep-frying
• fresh homemade curd cheese from 12 cups (3 litres) milk, pressed until very firm and cut into 2.5 cm (1-inch) chunks
• 3 or 4 whole dried red chilies
• 1 teaspoon (5 ml) yellow asafoetida
• 5 medium tomatoes, peeled and quartered
• 2 table spoons (40 ml) Hugarian sweet paprika
• 1 1/2 teaspoons (7 ml) salt
• 8 medium potatoes, cut into 2 1/2 cm (1-inch) cubes
• 4 cups (1 litre) warm water
• fresh homemade curd cheese from 12 cups (3 litres) milk, pressed until very firm and cut into 2.5 cm (1-inch) chunks
• 3 or 4 whole dried red chilies
• 1 teaspoon (5 ml) yellow asafoetida
• 5 medium tomatoes, peeled and quartered
• 2 table spoons (40 ml) Hugarian sweet paprika
• 1 1/2 teaspoons (7 ml) salt
• 8 medium potatoes, cut into 2 1/2 cm (1-inch) cubes
• 4 cups (1 litre) warm water
1. Deep-fry the chunks of panir cheese in oil or ghee in a deep-frying pan or wok over moderate heat until they become dark golden brown Remove and drain.
2. Heat 1 tablespoon (20 ml of ghee or oil over moderate heat in a heavy 6-litre/quart saucepan or large wok. When hot, add the red chilies and sprinkle in the asafoetida. Saute momentarily and add the tomato pieces, paprika, salt, potato, and deep-fried curd chunks. Pour in the warm water and raise the heat to full. When the water boils, reduce the heat slightly and cook, uncovered, for 20 minutes or until the potatoes are soft. Serve hot.
|
Link to this page: https://prabhupadabooks.com/gvd/5/kcb-5-24
|