This one is straight from my Mother’s Kitchen, sounds cliché .This winter staple is cooked in every house hold across the country. But I am very sure that each house has its own unique way of cooking this simple dish. Try cooking my mom’s way.
Ingredients:
500 g cauliflower florets (washed and set aside in a bowl of water)
250 g potatoes ( Cubed ,Washed and set aside in a bowl of water)
2 Tbsp. Coriander- Chopped (1 and ½ + ½ for garnisasafoetida)
2 Green chilies chopped
½ inch ginger chopped
150 g Tomatoes –chopped
1tsp fenugreek seed
1tsp Cumin seed
½ tsp asafoetida
3 Tbsp. Mustard oil (2+1)
1tsp red chili powder
1 tsp turmeric
1Tbsp. coriander powder
1 Tbsp. spice mix (Curry Masala/Garam Masala)
100 ml water
Method:
In a big skillet (Kadahi) add oil (2 Tbsp..), use high flame. Add fenugreek seeds, in a moment it starts spurting, then add washed cauliflower and potatoes. Keep it on high heat, start stirring, (sort of shallow frying in 3-4 minutes) the cauliflower and potatoes will start turning golden brown and get softer. Lower the heat, cover the skillet for 3-4 minutes. Take it off from the heat and shift the semi- fried Cauliflower and Potatoes in a separate bowl.
In the same pan and on medium heat take remaining oil and add cumin seeds, asafoetida, green chilies, coriander and ginger sauté for 1 minute. Add chopped tomatoes, sauté for some more time; add Red chili powder, turmeric and coriander powder; stir till tomatoes become soft and paste like, add water at this point. After some time (2-3 minutes) add cauliflower and potatoes, mix well with the tomato paste, crank the heat, stir for a minute. Add salt, Curry Powder /Garam Masala. Cover the lid and let the curry simmer for 10 minutes. Check after 10 minutes if the cauliflowers and potatoes are cooked .Garnish with Green Coriander and Ginger juliennes.
If you want to make a gravy based curry , add 1 cup of tomato- and onion paste (sautéed) just before adding shallow fried cauliflower and potatoes and increase the red chili and spice mix by 50%.
