I am so excited to share this easy restaurant style Cauliflower curry. I understand there are many recipes published as restaurant style.
Recently I have been making several northern Indian style dishes. Also only last week I went to a restaurant to have Vegetable Thali. One of the curries they have is a semi-dry cauliflower and potato curry. This looked so yummy and appetizing. I had to try this at home after tasting it. Therefore I call this dish restaurant-style.
Here is the recipe...
Ingredients:-
Oil - 5 tbsp
Cumin seeds 1 tsp
Onion - 4 small or 2 medium
Chilli flakes -
Ginger powder - 1 tsp
Garlic - 4 cloves
Tomato - 1 ½ medium pureed
Turmeric powder - 1 tsp
Dhania powder - 3 tsp
Cumin powder - 1 ½ tsp
Deggi mirch - 1 ½ tsp
Cauliflower - 1 large
Potato - 2 medium
Kasoori methi - 1 tbsp
Garam masala - 2 tsp
Salt - 2 tsp
Cilantro - 2 tbsp
Method:
Separate cauliflower into bite-sized pieces. Boil potatoes and cauliflower separately. Boil potatoes until semi-soft or soft.
Put Cauliflower into boiling water and let it boil 5 to 7 minutes.
Drain cauliflower and potatoes. Peel the potatoes. Chop potatoes into bite-size pieces.
Chop onions and puree the tomatoes.
Gather all the other ingredients.
Heat a pot and add oil to it. Once the oil is hot add cumin seeds. Once the cumin starts sputtering add chopped onions. Stir and add Ginger powder or ginger, chilli flakes and crushed garlic. Stir and cook until the onions are soft.
Add pureed tomatoes. Stir for a few seconds and add all the powders. Mix well and let the tomatoes cook until the oil separates. This should take about 10 minutes.
Add prepared cauliflower and potatoes. Add salt, garam masala and kasoori methi. Mix well and add half a cup of water. Let the water come to a boil. After a minute or so, turn off stove and cover the pot. After few minutes the curry should be ready to serve.
Note:
I have used electric hob to make this curry and also I have used Dutch oven.
I used coconut oil and pink salt.
You may use finely chopped ginger instead of ginger powder. I used ginger powder because I didn’t have fresh ginger.
You can make a paste together of ginger, garlic and green chillies and then add this paste to the onions in addition to chilli flakes.
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