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Spicy Cauliflower Curry

INGREDIENTS:

  1. Cauliflower, 1 medium, cut into florets
  2. Potatoes 2 medium, peeled and cubed
  3. Onion, 1 large, finely chopped
  4. Tomatoes, 2 large, pureed
  5. Oil 2 tbsp
  6. Cumin Seeds 1 tsp
  7. Ginger-Green Chili Paste 1 tsp
  8. Salt to taste
  9. Sugar 1/2 tsp
  10. Water as required
  11. Turmeric Powder 1/2 tsp
  12. Kashmiri red chili powder 1 tsp
  13. Garam Masala Powder 1/2 tsp
  14. Coriander Powder 1 tsp
  15. Yogurt 2 tsp
  16. Coriander leaves chopped 2 tbsp for garnish

METHOD:

Serving Size: 4-6


Blanch the cauliflower florets in salted water for 6-8 minutes. Parboil the potatoes. Drain and set aside. 

Heat 2 tbsp oil in a pan and lightly roast the florets until golden spots appear. 


In a deep pan, heat oil and add cumin seeds. When they splutter, add chopped onions and saute until translucent. Stir in ginger-green chili paste and cook until aromatic.

Add tomato puree, turmeric powder, red chili powder, coriander powder, beaten yogurt, sugar, and salt. Cook until the oil starts to separate.

Add the parboiled potatoes and cauliflower. Toss to coat well with the masala.

Pour 1 cup of water and simmer for 10-12 minutes until the cauliflower and potatoes are fully tender and the curry is thickened.

Sprinkle garam masala powder and garnish with coriander leaves.

Serve hot with either paratha or steamed basmati rice, accompanied by boondi raita. 








  

 

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