Cauliflower and potato Curry
(enough for 4 small portions)
3 small potatoes ( chopped in small cubes)
1 cauliflower (chopped in 2inch)
4 Tbsp. ghee or Oil (enough to cover bottom of pan)
½ tsp onions seeds
1 tbsp fenegreek leaves
2 onions, thinly sliced
A cube fresh Ginger (1 inch)
7-8 cloves Garlic
2 small tomatoes chopped or small tin of chopped tomatoes.
¾ tsp salt (as to your taste)
1½tsp.Amaali mixed basaar
2-3 green chillies (optional)
1 tsp. Amaali garam masala
small bunch chopped coriander
In hot oil add sliced onions, fry onions until soft.
Using pestle and mortar grind garlic, ginger, and add to the onions.
Add onion seeds. Fry ingredients until golden brown.
Place tomatoes and cook until soft.
Add Amaali mix basaar and salt, fry ingredients for 10-15 minutes, until ingredients have changed colour to dark maroon, the oil has seperated (add water when required, to avoid spices from burning).
Put in chillies and fenugreek leaves.
When all is mixed together, place in potatoes and fry until lightly browned.
Place chopped cauliflower and let them fry for a few minutes. Add some water enough to help the potatoes soften.
Add Amaali garam masala and fresh coriander cover and cook for about 20-25 minutes or until potatoes and cauliflower is cooked thoroughly.
serve with naan /chappatis or rice