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I wanted to have something different today and decided to combine a little out of around 10 recipes. This is what I came up with. Enjoy this with Varsha's Paneer Fried Rice!
- 2 medium potatoes, cut into 1/2 inch cubes and boiled until tender
- 1 medium cauliflower, cut into florets
- 1 teaspoon cumin seed (jeera)
- 1⁄4 teaspoon methi seeds (fenugreek seeds)
- 1⁄2 teaspoon fennel seed (saunf)
- 1⁄2 inch piece fresh ginger
- 2 medium green chilies, washed, ends trimmed and chopped
- 1 cup yoghurt, beaten
- 6 small tomatoes, paste of
- 2 teaspoons garam masala powder
- 1 pinch chat masala
- 1⁄4 teaspoon turmeric powder (haldi)
- 1 teaspoon coriander powder (dhania powder)
- 1⁄8 teaspoon black pepper (kali mirchi powder)
- 1⁄2 teaspoon red chili powder
- 11 fresh curry leaves, washed and torn
- 1 tablespoon ricella refined sunflower oil
- 3 tablespoons fresh coriander leaves (to garnish) or 3 tablespoons cilantro, washed and finely chopped (to garnish)
- Heat oil in a skillet.
- Once medium hot, toss in cumin seeds, fennel seeds and fenugreek seeds.
- Allow to sizzle.
- Once this stops, toss in the curry leaves and lightly stir-fry for 10 seconds.
- Add chopped ginger and green chillies.
- Continue to stir-fry until the raw smell of ginger is gone.
- Fold in the cauliflower florets.
- Add the masala powders and toss to coat the florets in the same.
- Stir in the tomato paste and salt.
- Cover and cook for 10 minutes until the cauliflower florets become tender.
- Uncover and toss in the boiled and drained potatoes.
- Remove from flame.
- Stir in the beaten yoghurt.
- Garnish with corriander leaves or cilantro and serve hot with rotis or Varsha's Paneer Fried Rice.