Dimer Jhol


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Cauliflower and potato curry

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.
Serve hot with any Indian flat bread or rice.