by Heena
View
my 18 recipes »
A&M's Testing Notes:
Expand CollapseHeena's Notes:
Expand1 tablespoon oil Ask a question about this ingredient
1 teaspoon whole mustard seeds Ask a question about this ingredient
1 teaspoon whole cumin seeds Ask a question about this ingredient
4-5 fresh curry leaves Ask a question about this ingredient
1 medium onion, finely chopped Ask a question about this ingredient
1 small cauliflower, chopped and separated into florets Ask a question about this ingredient
2 medium potatoes, diced Ask a question about this ingredient
1/2 teaspoon turmeric powder Ask a question about this ingredient
1/2 teaspoon (or as per taste) red chilli powder Ask a question about this ingredient
1 teaspoon coriander powder Ask a question about this ingredient
1 teaspoon garam masala powder Ask a question about this ingredient
Salt and pepper, to taste Ask a question about this ingredient
2 tablespoons fresh coriander leaves, chopped Ask a question about this ingredient
Heat the oil in a slightly heavy-bottomed pan. (In India, we use something called a kadhai, shaped similar to a wok.) Add the mustard, cumin seeds and curry leaves. (Careful as they will sputter.) Saute for half a minute.
Ask a question about this stepAdd the chopped onions and saute over medium heat till they are translucent.
Ask a question about this stepAdd the cauliflower, potatoes, turmeric, chilli and coriander powder and mix well. Cover and cook over low heat so that the vegetables cook in their own steam. Stir from time to time.
Ask a question about this stepAfter about ten minutes, add garam masala powder, salt and pepper and mix well. Cover and cook till the vegetables are completely tender, another 10-15 mins. (Check as this sometimes varies depending on the type of potatoes.)
Ask a question about this stepServe hot garnished with the coriander leaves.
Ask a question about this stepYum! This sounds like comfort food! I will look for curry leaves for sure!
It definitely is! The fresh curry leaves add a different dimension - you can use dried ones in a pinch, but as with all herbs, the flavor and aroma will not be the same.
Rick Field is the founder of the pickle company Rick's Picks.
I love getting recipes from moms! Thank you for sharing this.