An easy and delicately spiced curry; that goes perfect with Indian flat or steamed rice. You can add any vegetables of your choice but avoid veggies like Okra, eggplants or other veggies that can get too mushy. I do sometimes add baby corn which does taste great.
You need –
- Cauliflower – 1 small, cut into small florets
- Baby potatoes – 7-8 nos, halved
- Fresh grated coconut – 1/3 cup
- Onion – 1 large
- Tomato – 1, medium size, chopped
- Green chili – 2
- Ginger – 1’inc piece
- Garlic – 3 cloves
- Dried chili – 3 or to taste
- Coriander powder – 2.5 teaspoons
- Turmeric powder – 1/4 teaspoon
- Meet masala – 2 teaspoons
- Garam masala – 1/4 teaspoon
- Oil as required
- Salt to taste
- Fresh coriander leaves to garnish
How to –
In a blender, put the coconut, dried chilies and cumin seeds. Make a fine and thick paste with adding just enough water and set aside. Also make a fine paste (without adding water) of Onion, green chilies, ginger and garlic. Set aside.
Heat oil in a heavy bottom pan, add onion paste and cook till the raw smell is gone. Now add the coriander powder, turmeric powder, meat masala and cook till the oil start to separate; for about 3 minutes.
Now add the coconut paste and give a quick stir. Let this cook for about 4-5 minutes. Add the chopped tomato and cook till mushy.
Add about 1.5 – 2 cups of water and salt. Bring to a gentle simmer. Now add the potatoes and stir. Cover and cook till the potatoes are 50% cooked. Uncover, add the cauliflower and continue to cook till done. Do not over cook the veggies keep them crisp. Add a little more water to adjust the consistency of the gravy as required. Finally sprinkle the garam masala and chopped coriander leaves.
Add about 1.5 – 2 cups of water and salt. Bring to a gentle simmer. Now add the potatoes and stir. Cover and cook till the potatoes are 50% cooked. Uncover, add the cauliflower and continue to cook till done. Do not over cook the veggies keep them crisp. Add a little more water to adjust the consistency of the gravy as required. Finally sprinkle the garam masala and chopped coriander leaves.
Serve hot with any Indian flat bread or rice.
Foodolicious Pictured 
looks yum!
Never made cauliflower with coconut based gravy looks really yummm …love the color of it..
Hi Rekha. I discovered ur blog on Indiblogger. Like, you, I live in Singapore too 🙂 I think ur doing a good job so I have sent the Liebster Blog Award your way 🙂 You can accept if you choose to
http://meinblogland.blogspot.sg/2013/12/an-award-for-my-blog.html#.UqEl-Cd6-So
Hi Megha Thank you so much for the Award… Nice to meet you too and glad to know you are also from SG..:-)
Congrats Rekha for the award. And curry looks super delicious. Nice clicks as always.
I have to agree that caulis and potatoes are great together, submerged in this awesome curry. Of course both of it will always be the popular ingredients in my kitchen too.
Love this combination .
looks so beautiful n perfect color too! 🙂 Clicks are perfect! Would love to serve with rice as well as rotis.. Potatoes n Cauliflower blend well together both in gravy n dry version of veg dishes
The pics just stole my heart Rekha, so subtle and perfect use of negative space !! Well done girl !
Perfect curry to go with hot phulkas…
I have tried cauliflower in coconut base and potato in coconut base separately.. I haven't tried like yours.. Will give it a try sometime.. The colour is very tempting.. Love to have with chapati..
Potatoes and cauliflower are a good combo ..
Made the same combo korma yesterday .
Thank you Veena 🙂
Thank you Meena 🙂 the color is from the dried chilies I got the other day n its spicy too
Thank you Nandoo 🙂
Thank you Nava 🙂
Thank you Huma 🙂
Thank you Sangee 🙂
Thank you Nupur 🙂
Thank you Anu 🙂
Thank you Nithya 🙂 Let me know how it turned for you
Thank you Shey 🙂 Yeah its a great combi!
Wonderful combo. I love the way you present the dishes.
Looks delicious rekha !! I love the flavors in it 🙂