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PrintPOTATOES WITH CAULIFLOWER CURRY
Serves :
6
Preparation Time :
Cooking Time :
Preparation Method :
- Heat the oil in a non-stick saucepan and fry the cumin seeds and asafoetida for about 10-20 seconds. Turn the heat down.
- Add the chillies and the ginger, stir-fry at least for 20-30 seconds before adding the turmeric, coriander powder and salt.
- Add the vegetables and stir to coat well in the spices.
- Add little hot water, cover and cook for about 20-22 minutes or until the vegetables are tender.
- Uncover the pan and dry off any excess water over a high heat while gently tossing the vegetables. Adjust seasoning with salt.
- Stir in the mango powder, garam masala and fenugreek leaves. Serve hot, garnished with the fresh coriander.
INGREDIENTS
- 350 grams new potatoes, peeled and cut into thick wedges
- 1 small head of cauliflower, cut into large florets
- 1 tablespoon IDHAYAM sesame oil
- 1 teaspoon garam masala
- 1 teaspoon cumin seeds
- 1-2 green chillies, seeded and sliced
- 2 inch piece of fresh ginger, peeled and cut into fine shreds
- ½ teaspoon turmeric powder
- ½ teaspoon dried mango powder
- 2 teaspoon coriander powder
- A pinch of asafoetida
- Salt to taste
- 2 teaspoon dried fenugreek leaves, crumbled
- A small handful of chopped fresh coriander to garnish
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