Ingredients:

Method:

• Cut the cauliflower to small florets, rinse and blanch it.
• Cube the Potatoes and par boil it.
• To a Pan add oil and heat. Add cumin seeds and a slit green chillit. Let it splutter.
• Add finely chopped onions, ginger garlic paste and sauté till well cooked.
• Add turmeric powder and chopped tomatoes. Sauté and continue to cook till everything turns soft and mushy.

• Add red chilli powder, coriander powder, garam masala and cumin powder. Mix well and continue to cook for 2- minutes.

• Add a cup of hot water, salt to taste and the blanched cauliflower.
• Cover and for 5-6 minutes. Add par boiled potatoes and peas.

• Mix well and continue to cook till all the moisture is absorbed
• Add kasuri methi towards the end , mix well and turn off the flame.
• Add freshly chopped coriander and mix well.

• Serve hot with steamed rice of any flat bread of your choice.

Tips & Variations:

• Add more water to the curry and do not let it absorb all the moisture to make it a gravy
• You can skip par boiling the potato and add it along with the cauliflower and allow it to cook together.
• Blanch the cauliflower for 2-3 minutes by adding 1/2tsp of turmeric and salt to remove any worms or pesticide.
• Skip adding potatoes if you want the dish to be low carb.