Ingredients:
Oil | 1 Tbsp. |
Cumin seeds | 1 Tsp. |
Green Chilli | 1-2 |
Onion | 2 (Medium sized chopped) |
Ginger Garlic Paste | 1 Tbsp. |
Turmeric | ½ Tsp. |
Tomato | 2 (medium sized chopped) |
Red Chilli Powder | 2 Tsp. |
Coriander powder | 1 Tsp. |
Garam Masala | 1 Tsp. |
Roasted cumin powder | 3/4 Tsp. |
Salt | To taste. |
Cauliflower | 1 (Cut to small florets) |
Potatoes | 2 (Cubed) |
Peas (Fresh/frozen) | 1 Cup. |
Kasuri Methi (Dried fenugreek leaves) | 1 Tbsp. |
Fresh Coriander | 1-2 Tbsp. (Chopped) |
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.
Yum! Looks so good :))
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