|2 cup||Cauliflower ( cut into small pieces )|
|2 no||Potato (peeled & cut)|
|2 no||Onion (chopped)|
|1 no||Tomato (diced)|
|½ tsp||Ginger garlic paste|
|1 no||Green chili (finely chopped)|
|¼ tsp||Turmeric powder|
|½ tsp||Red chili powder|
|2 tsp||Coriander /dhania powder|
|¼ tsp||Garam masala powder|
|½ tsp||Salt (or to taste)|
|¼ tsp||Cumin seeds|
|¼ tsp||Fennel seeds|
|8 no||Curry leaves|
|4 stks||Coriander leaves (for garnishing)|
Wash and trim cauliflower into small florets. peel the potatoes, cube them and soak in cold water to avoid discoloration. Heat oil in a non stick pan, add cumin seeds, fennel seeds and curry leaves. Let them sizzle, then add chopped green chilies and onion. Fry them till they turn golden. Now add the ginger garlic paste and saute to release the raw smell. Potatoes take little longer to cook when compared to cauliflower. So add the cubed potatoes with chopped tomatoes, turmeric, red chili powder and coriander powder. Cover and cook for 3 minutes on low flame, might be half cooked at this stage. Now add the cauliflower and cook covered for another 2 minutes. By this time both the veggies will be tender. Add the garam masala, salt and fry until all the water evaporates and turn into dry dark brown curry. Should take just 2 minutes over medium high flame. Garnish with coriander leaves serve hot with curd rice.
Couple of tsp of oil can be added if it sticks to bottom of the pan. This happens only if you use an aluminium kadai or stainless steel pan.
If you wish to have little extra gravy, increase the tomato count to 3 nos.