Thursday, August 12, 2010


(Serves 4)


  • Potatoes: 2 large, diced
  • Cauliflower: 2 cups, florets
  • Oil: 2 tablespoons plus extra for frying
  • Cumin seeds: 1 teaspoon
  • Green cardamoms: 3
  • Bay leaves: 1
  • Green chillies: 2 slit
  • Ginger paste: 1 teaspoon
  • Tomatoes: 2 medium, chopped
  • Coriander powder: 1 teaspoon
  • Turmeric powder: ½ teaspoon
  • Red chilli powder: ½ teaspoon
  • Sugar: ½ teaspoon
  • Salt: to taste
  • Garam masala powder: ½ teaspoon
  • Ghee (Clarified butter): 1 tablespoon
  • Cilantro: for garnishing


Fry the potatoes and cauliflower separately and drain excess oil on an absorbent paper.


Heat oil in a pan and add cumin seeds, bay leaf, cardamoms, green chillies and ginger paste. Stir for about thirty seconds and add the tomatoes. Cook over high heat, stirring continuously till the tomatoes are tender. Add all the powdered spices and sugar, and sauté for two minutes. Add the fried potatoes and cauliflower and 1 cup of water. Bring the pot to a boil. Reduce heat and let it simmer for five minutes. Turn off heat, sprinkle garam masala and ghee. Give it a stir before garnishing with cilantro. Serve with steamed rice or parantha. 

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