CAULIFLOWER AND POTATO CURRY

Serves 1
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Directions

  1. 1Add water to a pot and bring to a boil.
  2. 2Add salt to the boiling water.
  3. 3Add the cut potato cubes to the boiling water.
  4. 4Add the cauliflower florets to the boiling water.
  5. 5Boil the cauliflower and potatoes for 6-7 minutes or until half cooked.
  6. 6Remove the cauliflower and potatoes from the boiling water, keeping the stock for later use.
  7. 7Heat cooking oil in a pan.
  8. 8Add a bay leaf, green cardamoms, and a cinnamon stick to the hot oil.
  9. 9Add cumin seeds and sauté for a few seconds.
  10. 10Add chopped onion and sauté for a while until it becomes golden brown.
  11. 11Add ginger and garlic paste and mix well.
  12. 12Reduce the heat to simmer.
  13. 13Add fresh tomato puree, turmeric powder, coriander powder, hot chilli powder, crushed black pepper, and garam masala.
  14. 14Add salt.
  15. 15Mix well and cook over a medium flame for 8-10 minutes or until the oil separates from the tomatoes.
  16. 16Add potato and cauliflower stock and mix well.
  17. 17Add the half-cooked cauliflower and potato cubes and mix well.
  18. 18Cook with the lid on for 8-10 minutes.
  19. 19Add chopped coriander leaves and mix well.
  20. 20Serve with rice or any bread of your choice.

Ingredients

  • 600 g cauliflower florets
  • 1 large potato, cut into cubes
  • 3 tbsp cooking oil
  • 1 bay leaf
  • 3 green cardamoms
  • 1 inch cinnamon stick
  • 1 large onion, chopped
  • 1 tbsp ginger & garlic paste
  • 1 bowl fresh tomato puree
  • 0.75 tsp turmeric powder
  • 1 tsp coriander powder
  • 0.5 tsp hot chilli powder
  • 0.33 tsp crushed black pepper
  • 0.5 tsp garam masala
  • 1 tsp salt
  • 1.5 cups potato and cauliflower stock
  • 1 tbsp Kasuri Methi / dry fenugreek leaves
  • 1 some chopped coriander leaves

Equipment

potspoonplatestrainerpanchopping boardlid