Ingredients and Method to make Cauliflower Potato curry
4 cups of cauliflower florets (about 1/2 a head of cauliflower/ gobi )
2 cups of potatoes peeled and cut into 1/2 inch pieces (5 medium potatoes/aloo/urilakizhangu)
1 cup of tomatoes cut into small pieces (4 medium tomatoes/tamatar/thakkali)
1 red onion cut fine (pyaaz/vengayam)
1 Tbsp oil
3/4 tsp mustard seeds (rai/sarson/kadagu)
3/4 tsp cumin seeds (jeera/jeeragam)
1/4 tsp turmeric powder (haldi/manjal podi)
1/2 tsp cumin powder (jeera powder/jeeragam podi)
1/2 tsp coriander powder (dhania powder/kothamalli virai podi)
3/4 tsp red chili powder (or to taste) (lal mirch/ molaga podi)
1/2 tsp sugar
salt to taste
3 to 4 Tbsp finely chopped cilantro for garnish (coriander leaves/ hara dhania/ kothamalli)
Prep the vegetables. Heat oil in a heavy bottomed pan, add mustard seeds. When the mustard seeds begin to splutter add cumin seeds.
When the cumin seeds sizzle add onions and saute until the onions turn translucent.
Add potatoes and cauliflower, a little bit of salt and turmeric powder and stir well. Lower heat, add a little water, cover with a lid and allow the potatoes and cauliflower to cook until soft. Stir a few times in between to ensure even cooking.
Once the cauliflower and potatoes are cooked and soft, add tomato pieces, cumin powder, coriander powder, chili powder, sugar and adjust salt to taste and allow to cook until the tomatoes are soft. Add water as required to achieve required consistency.
Garnish with cilantro and serve hot with phulkas/ Indian flat bread.
4 cups of cauliflower florets (about 1/2 a head of cauliflower/ gobi )
2 cups of potatoes peeled and cut into 1/2 inch pieces (5 medium potatoes/aloo/urilakizhangu)
1 cup of tomatoes cut into small pieces (4 medium tomatoes/tamatar/thakkali)
1 red onion cut fine (pyaaz/vengayam)
1 Tbsp oil
3/4 tsp mustard seeds (rai/sarson/kadagu)
3/4 tsp cumin seeds (jeera/jeeragam)
1/4 tsp turmeric powder (haldi/manjal podi)
1/2 tsp cumin powder (jeera powder/jeeragam podi)
1/2 tsp coriander powder (dhania powder/kothamalli virai podi)
3/4 tsp red chili powder (or to taste) (lal mirch/ molaga podi)
1/2 tsp sugar
salt to taste
3 to 4 Tbsp finely chopped cilantro for garnish (coriander leaves/ hara dhania/ kothamalli)
Prep the vegetables. Heat oil in a heavy bottomed pan, add mustard seeds. When the mustard seeds begin to splutter add cumin seeds.
When the cumin seeds sizzle add onions and saute until the onions turn translucent.
Add potatoes and cauliflower, a little bit of salt and turmeric powder and stir well. Lower heat, add a little water, cover with a lid and allow the potatoes and cauliflower to cook until soft. Stir a few times in between to ensure even cooking.
Once the cauliflower and potatoes are cooked and soft, add tomato pieces, cumin powder, coriander powder, chili powder, sugar and adjust salt to taste and allow to cook until the tomatoes are soft. Add water as required to achieve required consistency.
Garnish with cilantro and serve hot with phulkas/ Indian flat bread.
