Monday, February 18, 2013




◦1 medium size Cauliflower
◦1 small to medium potato
  2 medium onions

◦1 tbsp whole coriander seeds
◦1 tsp whole cumin seeds
◦1 green chilli
◦1 whole dry red chilli
◦1 tbsp khus khus (poppy seeds)
◦1″ piece ginger, peeled
◦1″ piece cinnamon
◦1/4 tsp turmeric powder

2 medium tomatoes

◦4 tbsp vegetable oil

◦Salt to taste

Some fresh chopped cilantro for garnish

 1.Peel onions and cut into big chunks. Wash the tomatoes, cut into half, Grind them together with all the ingredients above for the paste adding water as required to make a smooth and not watery paste.
2.Wash the cauliflower well and cut into medium size florets. Wash and peel potatoes. Cut them into medium chunks. Keep the potato chunks immersed in cold water to prevent them from browning.
3.In a heavy bottomed pan/kadai heat oil. As it starts to heat up add the ground paste and fry well over low flame for 5 to 8 minutes or till a bit thick. The masala will splatter as you cook so you may cover the pan with a lid.
4.When oil separates with masala Add the potatoes and cover and cook for about 5 minutes at low heat.
6.Now add the cauliflower,cover and cook over low-medium flame till the vegetables are tender. Add salt in between.
7.When almost done, may be 5 minutes short of being cooked, add 1/2 cup water Cover and simmer covered for 5 more minutes. Taste and adjust salt. If you want it more spicy, add some red chilli powder.
8.Remove from heat and serve hot with parathas, rotis, naan.

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