This a nice way to cook cauliflowers if you want to replace tomato flavour with yogurt. The amount of gravy is your choice, you can make it quite clingy.
Ingredients:
• 100 gm potatoes (about 1 medium potato)
• 200 gm cauliflower
• 1 tea cup thick yogurt beaten
• 2 tbs oil
• 1 tsp cumin seeds
• 1 tsp ginger garlic paste, shredded or crushed
• 1/2 tsp turmeric
• 1 tsp coriander and cumin powder
• 1 tsp salt, adjust to taste
• 1 tsp red chilli powder, adjust to taste
• 1 cups water
• 2 tbs chopped coriander leaves
Recipe:
- Boil the potatoes in their skin, keep them bit crunchy peel and cut into bite sized pieces.
- 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.
- 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
- Add turmeric, chilli powder, cumin and coriander powder and salt. Stir all spices well.
- Add the potatoes, cauliflower and stir. Cook for 10-15 min on a low heat.
- Add beaten yogurt and stir well for further few minutes till cauliflower and potatoes are cooked. This is yogurt sauce.
- 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.
- Add half the chopped coriander leaves. Use remaining leaves as garnish.
- Serve hot with Chapattis or Plain Paratha.
Rasoi .Kitchen 