This a nice way to cook cauliflowers. The amount of gravy is your choice, you can make it quite clingy. You don’t have to add potatoes, if you choose. If you don’t have yoghurt, use tomatoes instead.

Serves 6-8
Ingredients
• 500 gm potatoes
• 500 gm.cauliflower
• 1 tea cup thick yoghurt* or dahi, beaten (you can used 1 cup chopped tomatoes instead)
• 2 tbs oil
• 1 tsp cumin seeds
• 1 tsp ginger garlic paste, crushed or shredded
• 1/2 tsp turmeric
• 1 1/2 tsp coriander and cumin powder
• 1 1/2 tsp salt, adjust to taste
• 1 tsp chilli powder, adjust to taste
• 1-2 cups water
• 2 tbs chopped coriander leaves

Instructions
1. Boil the potatoes in their skin, keep them bit crunchy peel and cut into bite sized pieces.
2. Clean cauliflower and cut into florets. Don’t cut them too small, or they will disintegrate when cooked. Blanch them in boiling water for 3 – 4 min. Drain them.
3. Heat oil in a pan, add cumin seeds. When seeds begin to splutter or turn brown, add ginger, garlic and fry for a 10 -20 second
4. Add turmeric, chilli powder, cumin and coriander powder and salt. Stir all spices well.
5. Add the potatoes, cauliflower and stir. Cook for 8-10 min.
6. Add beaten yoghurt* and stir well for further few minutes till cauliflower and potatoes are cooked. This is yoghurt sauce.
7. Add boiling water according to the consistency you want. Bring to boil and simmer until cauliflowers and potatoes are cooked. This takes only a few minutes, if cauliflower is fresh.
8. Add half the chopped coriander leaves. Use remaining leaves as garnish.
9. Serve hot with Chapatties or Plain Paratha.