(Serves 2)
You can fry the cauliflower florets for this recipe if you like. But I prefer boiling them to minimize the use of oil. Though its much tastier if you fry them.
Ingredients
You can fry the cauliflower florets for this recipe if you like. But I prefer boiling them to minimize the use of oil. Though its much tastier if you fry them.
Ingredients
- Potatoes: 1 large, peeled and diced
- Cauliflower florets: 1 cup
- Yogurt: ¼ cup
- Red chilli powder: ½ teaspoon
- Poppy seed paste: ½ cup
- Mustard oil: 2 tablespoons
- Green chillies: 4 slit
- Salt: to taste
Boil the cauliflower florets in salted water till just done. Be careful not to overcook. Remove from heat when done and drain excess water.
Whisk yogurt with a pinch of salt, two tablespoons water and red chilli powder.
Method
Heat the mustard oil to smoking hot and add potatoes and green chillies. Reduce heat to medium and cook for two to three minutes or till the potatoes turn slightly golden. Add one cup of water and salt to taste. Cover and cook over medium heat till the potatoes are done. Add the boiled cauliflowers and stir. Add poppy seed paste and yogurt and mix properly. Cook till oil separates, adjust salt and turn off heat immediately. Serve with steamed rice.
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