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CAULIFLOWER AND POTATO CURRY (DRY)
Nb persons: 4
Yield:
Preparation time:
Total time: 35 minutes
Source: An Indian Housewife's Recipe Book
| Preparation and cooking time: 35 mins. This is a mild vegetable curry, especially good when served with a meat and dhal dish. It is also very popular with vegetarians. It is usually served with rice, chapattis or bread. | |
| 340g (12oz) | potatoes |
| 340g (12oz) | cauliflower, (1 medium cauliflower) |
| 60ml (2fl oz) | cooking oil |
| 1/2 tsp | whole jeera, (cumin seeds) |
| 1/2 tsp | whole rai, (black mustard seeds) |
| 1 tsp | turmeric powder |
| 1 tsp | garam masala |
| 2 tsp | tomato puree |
| 1 tsp | salt |
| 1/2 tsp | chilli powder |
| 120ml (4fl oz) | water |
| Small | amount green dhanyia, (coriander), chopped |
Method
1. Peel the potatoes and cut them into 2.5cm (1 inch) cubes.
2. Cut the cauliflower into small florets.
3. Heat the oil to a high temperature in a pan. Add the jeera and rai and leave to cook for a few seconds. Add potatoes, cauliflower, turmeric powder, garam masala, tomato puree, salt and chilli powder. Stir continuously and cook for about 3 minutes.
4. Add the water, bring it to the boil and simmer gently for about 15 minutes.
Place the curry in a serving dish and garnish with fresh dhanyia.
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