Cauliflower Potato Curry

Packed with a full load of aromatic spices & sweetened with coconut milk – this cauliflower-potato curry is the ultimate comfort dish made healthy!


Cauliflower- 1 small, cut into small florets
Potatoes-2, cut into medium size cubes
Onion- 2, cut into cubes
Green chilies- 3, slit lengthwise
Tomatoes- 2, cut into cubes
Bay leaves- 2
Cinnamon stick-1″ piece
Cardamom- 2-3 pods
Cumin seeds- 1/4 tsp
Ginger-garlic paste- 1 tsp
Asafoetida/hing- A small pinch
Turmeric powder- 1 tsp
Kashmiri chili powder- 2 tsp
Coriander powder- 1 tsp
Garam masala powder – 1 tsp
Curd- 1 tbsp
Dry fenugreek leaves/kasuri methi- 1 tsp
Coconut milk/regular milk – 1/2 cup
Coriander leaves – A small bunch, finely chopped
Oil- As needed
Salt- To taste
Water- As needed

Method: Marinate the cauliflower with turmeric & salt. Grind the tomatoes into a smooth puree. Keep this aside. Grind the onions into a smooth paste and keep it aside too. Heat oil in a pan. Fry the cauliflower floret until crispy & golden in color. Drain them onto a paper towel. In the same oil, fry the potatoes until golden in color. Drain onto a paper towel. In the remaining oil, add the bay leaves, cinnamon stick, & cardamom. Fry for 1 min until a nice aroma releases. Splutter cumin seeds. Add ginger-garlic paste and saute for 1 min. To this, add the onion paste and saute until the raw smell goes away. Add the tomato puree. Keep stirring so that the mixture does not stick or get burnt. Add green chilies, asafoetida, turmeric powder, chili powder, coriander powder, garam masala powder, & salt. Fry until the oil starts to separate. Reduce the flame. Add the curd and mix well. Add the fengreek leaves and mix well. Once it starts to bubble, add 1/2 cup of water and allow it to boil. Add the fried vegetables and mix well. Once the gravy thickens, add the coconut milk and cook for another 5 mins. Garnish with chopped coriander leaves. Serve hot with chapati or roti.

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