Potato Cauliflower Curry

After about 10 days, when I step back to my space it’s all so new and suddenly my typing speed has come down oh my, have I become lazy after the short break or call it my usual disappearing act!!! Now that I have recovered slowly and my reader has gone to take my place… Oh definitely there is some work going on behind the screens to set that right, apologize for my absence in your blogs!!!

Sick and getting well and roaming all around to fix chores and finally cooking had gradually decreased during the last 10 days, but suddenly a realization that I was missing homemade food!!! So I instantly checked my pantry to make a quick curry, Potatoes peeked out promptly raising its hands, and then the raffling sound in my refrigerator reminded me of the poor lil too large a Cauliflower waiting to be made into a nice curry… In just a brief notice I unearthed all my vanished energy, oh the idea of cooking made me run in and out of the kitchen, I had to ask myself, where was the sick gal I saw a few minutes back??? By the end of the hour I realized my hands were full with chappathis on one side and the curry on the other!!!



Ingredients:

Potato – ¾ large diced
Cauliflower Florets – 3-4 cups
Onion – 1 large
Curry Leaves – a few
Mustard Seeds – ¼ tsp
Bay Leaf – few
Turmeric Powder – ¼ tsp
Chili Powder – ½ tsp
Red Chilies – 5-6 nos.
Cinnamon Stick – 1
Cloves – 3 nos.
Cardamom – 2 nos.
Pepper Corn – ½ tsp
Coriander Seeds – 1 tbsp
Cumin Seeds – 1 tbsp
Fenugreek Seeds – ¼ tsp
Coconut – grated or Pieces ¾ cup (divided into ¼ cup and ½ cup)
Tamarind – lime size
Cooking Oil – 3 tbsps
Salt to taste
Hot Water – 1 cup
Ginger – 1 inch
Garlic – 4 nos.

Method:

Heat a non stick pan, add a few drops of Oil and fry half of the Onions and set aside. In the same pan fry the Red Chilies, Coriander Seeds, Fenugreek Seeds, Cinnamon Stick, Cloves, Cardamom and Cumin Seeds, until aromatic and set aside. Now fry ¼ cup of Coconut in the pan and add it the Onions, Tamarind and the Spices, using some hot water grind it to a paste and leave it aside. In the meantime soak the remaining Coconut in hot water, blend and strain the Coconut Milk. Mince or crush the Garlic and Ginger using a garlic press.

In a heat bottomed pan, heat 2-3 tbsps of Oil, add the Mustard seeds, the reserve of Onion, Curry Leaves and Bay Leaves. Next goes the crushed Ginger and Garlic sauté until the raw smell disappears. Add the Spice Paste, Turmeric Powder, Chili Powder and some Water, after about a couple of minutes add the diced Potato and cook until Water disappears. Throw in some Salt and Water and cover and cook until the Potatoes are half done.

Now when the Potatoes start turning color add the Cauliflower Florets and cook for about 10 mins, then pour the Coconut Milk and cover and cook until done.

Serve with: Roti or Rice

P.S.: I like it spicy and love it when the color turns red, do reduce the Red Chilies a lil if you like it mild.