My sister made this when she was visiting for the holidays. It’s adapted from a Burmese cookbook called hsa*ba by Tin Cho Chaw. The original recipe calls for chicken, but my sister substituted cauliflower and potatoes to create a vegan version that turned out quite well.
9 cloves of garlic
6 dried whole chilies, soaked in water
1/3 – 1/2 cup peanut oil
1 1/2 tsp garam masala
1 1/2 tsp ground coriander
3/4 tsp ground cumin
3/4 tsp ground tumeric
3 tsp salt
1 head of cauliflower – chopped
Approximately 2 pounds of golden potatoes – chopped
1 1/2 cups of water
- Roughly chop the onion. Put the onion, garlic, and chilies in a food processor and blend until it becomes a rough paste. If you don’t have a food processor, you can chop everything very finely.
- Heat the oil in a sauce pan and cook the onion paste over medium heat for about 10-15 minutes until it starts to caramelize. Stir it occasionally.
- Once the onion paste is caramelized, add the spices and stir the mixture until the spices are fragrant. Add the cauliflower, potatoes, and water, and bring it to a boil.
- Cover with a lid and let it simmer for 45-60 minutes. Check occasionally to stir or add more water if needed. Taste and add more salt if needed.