Prep 12 mins
Cook 12 mins
This is an Indian dish that is best enjoyed with kachoris or puris. It's usually had at lunch.
- 4 medium potatoes
- 1 head cauliflower, cut into florets
- 1⁄2 cup sour curd, beaten
- 1⁄4 cup tomato puree
- 1 black cardamom pod
- 1 bay leaf
- 1 1⁄2 tablespoons oil
- 1 pinch asafoetida powder
- 1⁄4 teaspoon turmeric powder
- 1⁄2 teaspoon anise seed (saunf)
- 1⁄4 teaspoon carom seeds (ajwain)
- 1 teaspoon kashmiri chili powder
- 1 teaspoon coriander powder
- 3⁄4 teaspoon salt
- 1⁄2 teaspoon garam masala
- 2 tablespoons coriander, for garnishing
- Peel potato skins.
- Pierce whole potatoes with a fork at 3-4 places all over.
- Place them on the circumference of a microwave turntable.
- Microwave on high for 3 1/2 minutes so that they are partially cooked.
- Allow standing time of 5 minutes.
- Heat oil in a frying pan.
- Add black cardamom, bay leaf and asafoetida.
- Cut potatoes into big cubes and deep fry in hot oil on medium flame till pink in colour.
- Deep fry cauliflower florets similarly.
- Remove onto a tissue paper.
- Microwave oil on high for a minute in a glass dish.
- Add turmeric powder, aniseeds, carom seeds, red chilli powder, corriander powder, salt and garam masala to oil.
- Mix it really well.
- Add 6 tbsp of water.
- Microwave on high for 1 1/2 minutes uncovered.
- Add tomato puree now and microwave uncovered on high for a minute.
- Add fried potatoes and cauliflower.
- Mix well.
- Add curd.
- Mix and microwave on medium for 3 minutes uncovered.
- Serve immediately garnished with chopped corriander.
[editor's note: recipe was corrected as a result of this review] You haven't mentioned how much cauliflower to use! It doesn't figure anywhere in the ingredients! I had to make a rough estimate, and used around 1 cup of cauliflower florets for 2 servings. Also, the cauliflower seemed a little undercooked, so next time I'll probably half-cook them as well before frying. Otherwise, a very tasty recipe... the vast array of spices make all the difference!