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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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cauliflower and potato curry Ingredients:
401 g cauliflower, cut into small florets |
520 g potatoes, cubed into bite sized pieces |
2 tsp minced ginger |
6 teaspoons coriander powder |
1 teaspoon turmeric |
1 teaspoon cayenne pepper |
6 tablespoons water |
2 tablespoons olive oil |
1 teaspoon cumin seeds |
2 g dried red chilies, sliced in long pieces |
2 g (8) bay leaves |
2 teaspoon garam masala |
281 g tomatoes, chopped into large pieces |
2 tablespoons of chopped coriander |
60 ml water as needed |
Directions:
1. In a small bowl, mix the shredded ginger, coriander powder, cayenne pepper, turmeric, and 3 tablespoons of water to make a paste.
2. Heat the oil in a pan. Test the heat by adding one cummin seed to the oil; if seed crack right away oil is ready.
3. Add hing and cumin seeds to the oil after seeds crack add the bay leaves and green chilies and stir for a few seconds.
4. Next, add the spice paste and stir for a minute until spices start leaving the oil.
5. Add cauliflower, potatoes, 2 tablespoons of water. Mix well. Cover the pan and let it cook on medium heat for about 15 to 20 minutes until the vegetables are tender. Make sure to stir gently every 3 to 4 minutes.
6. Lastly, add the tomatoes, garam masala and fresh cilantro (green coriander). Mix everything and cover for a few minutes. Adjust the salt to your taste.
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