Cauliflower and potato curry
Ingredients
Fresh Cauliflower=====================1 medium size
Potato=========================2 medium size
Turmeric powder (haldi)===========1/4 tsp
Red Chilli powder (hot)============1 tsp
Curry powder (garam masala)======1 tsp
Garlic paste====================1 tsp
Ginger paste====================1 tsp
Cumin seeds (Jeera)=========1/2 tsp
Mustard seeds==============1/2 tsp
Onion=====================1 (medium size)
Tomato====================1
Corriander leaves (cilantro)=====few sprigs
Jaggery====================1 tsp (optional)
Vegetable oil================3 tbsp
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All these ingredients are available at any Indian store (some supermarkets e.g. Tescos also stock ingredients for Indian cooking now)
Method
1. Clean the cauliflower and cut into small florets. It's best to break the cauliflower by hand rather than cutting with a knife. Peel the potatoes and cut into small cubes.
2. Chop the onion finely. Chop the tomato
3. Heat 3 table spoons of vegetable oil (olive / sunflower etc.) in a thick bottomed vessel (not a wok) on high heat. Add the cumin and mustard seeds and let them crackle for a few seconds. Add the turmeric powder and stir. Add the garlic and ginger paste and fry for ~30 seconds.
4. Reduce the heat to medium and add the chopped onion and fry well until slightly browned (should take ~10 min) stir periodically to ensure the onions do not burn.
5. Add the tomatoes, red chili and curry powders and stir. Fry for 1 min.
6. Add the potatoes and 2 cups of water and the jaggery (1/2 tsp sugar can be used instead). Cook until the potatoes are half done (~10 minutes on the boil)
7. Add the cauliflower florets and salt to taste. Stir and cook until the cauliflower is done (but still a little bit crunchy) and the potatoes are soft.
8. Garnish with chopped cilantro leaves.
9. Add a twist of lime juice to boost the 'interestingness' of the curry :-)