1 Cauliflower
4 Potatoes
1/4 Cup Oil
1 tsp Cumin Seeds
1 inch Piece Ginger
3 Cloves Garlic
3/4 tsp Turmeric
1 tsp Red Chili Powder
3 Tomatoes
1 tsp Garam Masala
2 tsp Coriander Powder | Cut cauliflower into flowerets. Cube potatoes. Heat oil and saute cumin seeds for about a minute. Add garlic and ginger, stir and add potatoes. Then cook the mixture over medium-high heat, with constant stirring to avoid scorching, until all liquidsare reduced and the spices coat the meat like a paste. About 1/2 cup of water can then be added, the dish covered, and a gravy created as the dish becomes liquified again. Add turmeric and chili powder, and bhoona again. Add tomatoes and simmer for about 5 minutes. Add cauliflower and high heat for about a minutes. Lower heat, cover and let simmer for about 15 minutes. Curry should
be damp-dry. |
