Cauliflower and Potato Curry spiced with Cumin2014-12-11
- Servings : 4
- Prep Time : 10m
- Cook Time : 20m
- Ready In : 2m
Oh its Winter! I am real excited of how to go about the big fleshy Cauliflowers that I bought from local market yesterday. Together with Potato, Green Peas and Tomato , Cauliflower and Potato Curry would be the best side dish to accompany my smoky hot rice served for Lunch. Generally I love to treat myself with boiled hot potato and Butter seasoned with salt and pepper (optional) to enjoy my Winter lunch. My mother used to smash the boiled potato and sprinkle chopped onions into it. Sometimes I used to drop Green chilies (cut into small pieces) and little bit of mustard oil( Soy Bean oil in case of aged people / people with high cholesterol). Later I experimented this boiled Potato smash together with stir fried small cauliflower florets, chopped spring onions, chopped carrots etc. My inspiration for Cauliflower and Potato Curry grew from this particular recipe. I gradually came up with the idea to explore a curry kind of thing spiced up with cumin seeds, cumin powder and Garam Masala (Powdered cinnamon, cardamom and clove). It makes a nice semi thick mild red and yellow colored side dish which not only smells good but also taste awesome:) Do not be afraid of Potato as it is already proven that potatoes are gifted aid for Type 2 diabetic patients. Enjoy the side dish with Vitamin C, Dietary Fiber and Iron rich veggie Cauliflower.
- 16 pieces medium to big Cauliflower florets
- 2 medium Potatoes cut into four pieces each
- 50 gms Green Peas
- 2 tbsp Ginger paste
- 1 big tomato chopped
- 1 tsp cumin seeds
- 2 and 1/2 tsp cumin powder
- 1 tsp Garam Masala Power
- 1 medium cup of water
- 4 to 5 green chilies cut torn into halves
- 1/2 tsp Kashmiri Red Chili powder
- 1 tsp sugar
- 1 tsp turmeric powder
- salt to taste
- 3 tbsp Healthy Vegetable Oil (Sundrop Heart)
Stir fry cauliflower florets, green peas and potato pieces into medium hot oil for 4 - 5 minutes.
Add tomato pieces and toss well with veggies. Sprinkle cumin seeds.
Put ginger paste, green chilies. Mix well till spices leave oil.
Add cumin powder, turmeric powder, Kashmiri red chili powder, salt and sugar. Toss everything generously.
Pour water and bring it to high flame for 3 minutes. Stir occasionally. Put the lid on for 10 minutes until the potatoes get boiled. Potatoes wont take much time to get boiled as they have already been stir fried.
Open the lid and sprinkle Garam Masala from top. After next 5 minutes check whether the curry is semi thick.
Time to put off the flame and serve wonderful Cauliflower and Potato Curry with hot smoky rice!
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This information is per serving.