Recipe:
Cuisine: Indian
Category: Curry
Preparation time: 10 minutes
Cook Time: 30 minutes
Serving Size: 2-3 persons
Author: Bhumika Joshi
Ingredients:
- 4 tbsp oil (divided)
- 1 small cauliflower (200 grams) cut in florets
- 1 medium onion chopped
- 1 tsp ginger-garlic paste/grated
- 2 small tomatoes finely chopped
- 2 medium potatoes cubed
- 1 tsp cumin seeds
- 1/2 tsp turmeric powder
- 1/2 tsp kashmiri red chili powder
- 1 tsp coriander powder
- A pinch of asafoetida
- 1 tbsp fresh coriander - chopped
- 1/2 tsp garam masala
- Salt as per taste
Method:
- Heat 2 tbsp oil in a pan and add the cubed potatoes and saute them for 2 minutes on medium flame.
- Now add the cauliflower florets and saute everything for another 3-4 minutes or till the potatoes and cauliflower turn bit golden color.
- Take them out of the pan and set aside.
- In the same pan add the remaining 2 tbsp oil.
- Once heated add the cumin seeds and let them splutter.
- Add the asafoetida.
- Add the ginger-garlic paste and mix well.
- Now add the chopped onions and saute till they change color or become translucent.
- Add turmeric powder, kashmiri red chili powder and coriander powder.
- Saute for a minute and add the chopped tomatoes.
- Cover the pan for a minutes so the tomatoes get soft.
- Now add the sauteed potatoes and cauliflower florets and gently mix everything.
- Add the garam masala and mix it well.
- Cover the pan and cook for 10 minutes on low flame.
- Add warm water to adjust the desired consistency. (I did not add any in mine)
- Check after 10 minutes if the potato and cauliflower have become tender and not soggy. If not done cover and cook for another 4-5 minutes.
If you make this recipe I would love to know your feedback and please do not forget to tag me @bhumikascookbook
Happy Cooking!
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