Prep 30 mins
Cook 30 mins
This is from the Weekend. I hope you enjoy this Anjali Vellody special!
- 1 1⁄2 teaspoons black peppercorns, coarsely ground
- 1 teaspoon fennel seed, coarsely ground (saunf)
- 3 large dried red chilies, coarsely ground
- 3 tablespoons ghee
- 1 1⁄2 tablespoons poppy seeds, coarsely ground
- 1⁄2 teaspoon hot red chili powder
- 3 medium onions, sliced
- 1 1⁄2 teaspoons grated ginger
- 1⁄2 cup tomato paste
- 5 fresh curry leaves, washed and torn
- 2 tomatoes, washed,peeled and chopped
- 1 1⁄2 tablespoons lime juice
- 1⁄2 teaspoon grated nutmeg
- 1 (230 ml) can coconut cream
- 3 baby potatoes, unpeeled,washed and quartered
- 1 medium cauliflower, washed,stems removed and cut into medium florets
- Heat ghee in a large wok on medium flame.
- Add onions and saute until light brown.
- Then add the ginger, chilli powder, nutmeg and the ground spices.
- Mix well and cook until it releases its aroma.
- Add the cauliflower florets.
- Stir-fry for 4 minutes.
- Add all the remaining ingredients, except the cauliflower.
- When the potato is half-cooked, that's when you have to add the cauliflower florets.
- Simmer and cook until the sauce thickens and the cauliflower is crisp-tender.
- DO NOT OVERCOOK THE CAULIFLOWER.
- Note: If the sauce is too thick, add a little warm water.
- Serve with hot rotis!
I enjoyed the flavors of this recipe quite a bit. My advice is to par-cook the potatoes before adding them. By the time they were starting to cook up nicely the sauce was beginning to burn, so I ended up steaming the cauliflower a bit in the microwave to shorten the cooking time overall.