Ingredients:
One cauliflower (small florets separated, thoroughly rinsed)
two potatoes (cubed, peeled)
one big tomato (skinned, chopped)
one tsp cumin/jeera seeds
half tsp asafetida
one bay leaf
two tbsp ginger paste
one tsp turmeric powder
half tsp red chilli powder
one tsp jeera/cumin powder
one tbsp coriander powder
half tsp garam masala powder
coriander leaves
oil/ghee
One cauliflower (small florets separated, thoroughly rinsed)
two potatoes (cubed, peeled)
one big tomato (skinned, chopped)
one tsp cumin/jeera seeds
half tsp asafetida
one bay leaf
two tbsp ginger paste
one tsp turmeric powder
half tsp red chilli powder
one tsp jeera/cumin powder
one tbsp coriander powder
half tsp garam masala powder
coriander leaves
oil/ghee
salt to taste
Method
Heat some ghee in a kadai. Once it's sizzling, add the turmeric, asafetida, jeera, bay leaf, red chilli powder and ginger paste. Mix and then add the potatoes. Once the potatoes are lightly fried, add the cauliflower florets. Mix. Add salt. Add tomatoes. Cover and cook on medium flame for about five minutes. Add cumin powder, salt and mix well. Add a dash of water, cover and cook for two-three minutes, on high flame. Now add the coriander power. Mix. Adjust salt. Add some more water, enough to make not too thick gravy. Cover and cook, high flame, for five minutes. Check that the cauliflower and potatoes are cooked well. Add a dash of garam masala powder. Turn off the heat. Garnish generously with coriander leaves. Serve steaming hot with steamed white rice and fried papads.
Heat some ghee in a kadai. Once it's sizzling, add the turmeric, asafetida, jeera, bay leaf, red chilli powder and ginger paste. Mix and then add the potatoes. Once the potatoes are lightly fried, add the cauliflower florets. Mix. Add salt. Add tomatoes. Cover and cook on medium flame for about five minutes. Add cumin powder, salt and mix well. Add a dash of water, cover and cook for two-three minutes, on high flame. Now add the coriander power. Mix. Adjust salt. Add some more water, enough to make not too thick gravy. Cover and cook, high flame, for five minutes. Check that the cauliflower and potatoes are cooked well. Add a dash of garam masala powder. Turn off the heat. Garnish generously with coriander leaves. Serve steaming hot with steamed white rice and fried papads.
Ingredients:
One cauliflower (small florets separated, thoroughly rinsed)
two potatoes (cubed, peeled)
one big tomato (skinned, chopped)
one tsp cumin/jeera seeds
half tsp asafetida
one bay leaf
two tbsp ginger paste
one tsp turmeric powder
half tsp red chilli powder
one tsp jeera/cumin powder
one tbsp coriander powder
half tsp garam masala powder
coriander leaves
oil/ghee
One cauliflower (small florets separated, thoroughly rinsed)
two potatoes (cubed, peeled)
one big tomato (skinned, chopped)
one tsp cumin/jeera seeds
half tsp asafetida
one bay leaf
two tbsp ginger paste
one tsp turmeric powder
half tsp red chilli powder
one tsp jeera/cumin powder
one tbsp coriander powder
half tsp garam masala powder
coriander leaves
oil/ghee
salt to taste
Method
Heat some ghee in a kadai. Once it's sizzling, add the turmeric, asafetida, jeera, bay leaf, red chilli powder and ginger paste. Mix and then add the potatoes. Once the potatoes are lightly fried, add the cauliflower florets. Mix. Add salt. Add tomatoes. Cover and cook on medium flame for about five minutes. Add cumin powder, salt and mix well. Add a dash of water, cover and cook for two-three minutes, on high flame. Now add the coriander power. Mix. Adjust salt. Add some more water, enough to make not too thick gravy. Cover and cook, high flame, for five minutes. Check that the cauliflower and potatoes are cooked well. Add a dash of garam masala powder. Turn off the heat. Garnish generously with coriander leaves. Serve steaming hot with steamed white rice and fried papads.
Heat some ghee in a kadai. Once it's sizzling, add the turmeric, asafetida, jeera, bay leaf, red chilli powder and ginger paste. Mix and then add the potatoes. Once the potatoes are lightly fried, add the cauliflower florets. Mix. Add salt. Add tomatoes. Cover and cook on medium flame for about five minutes. Add cumin powder, salt and mix well. Add a dash of water, cover and cook for two-three minutes, on high flame. Now add the coriander power. Mix. Adjust salt. Add some more water, enough to make not too thick gravy. Cover and cook, high flame, for five minutes. Check that the cauliflower and potatoes are cooked well. Add a dash of garam masala powder. Turn off the heat. Garnish generously with coriander leaves. Serve steaming hot with steamed white rice and fried papads.
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