Time 1h Yield 8 serving(s) Number Of Ingredients 13 Steps:
Heat vegetable oil in a large saucepan. Add the chopped onion and one teaspoon of cumin seeds to the oil. Stir together and cook until onions become creamy, golden, and translucent. Add chopped coriander stalks, two teaspoons of turmeric, and one teaspoon of salt. Add chopped chillis (according to taste) Stir tomatoes into onion mixture. Add ginger and garlic; mix thoroughly. Add potatoes and cauliflower to the sauce plus a few tablespoons of water (ensuring that the mixture doesn’t stick to the saucepan). Ensure that the potatoes and cauliflower are coated with the curry sauce. Cover and allow to simmer for twenty minutes (or until potatoes are cooked). Add two teaspoons of Garam Masala and stir. Sprinkle chopped coriander leaves on top of the curry. Turn off the heat, cover, and leave for as long as possible before serving.
Time 13m Yield 4 serving(s) Number Of Ingredients 19 Steps:
Take oil in a vessel and add cumin, cloves, cinnamon and cardamom. When they crackle add chopped onions and cook till golden brown. Add ginger garlic paste and stir. Add turmeric powder, coriander powder and red chili powder dissolved in 1/2 cup water and mix for about 3 minutes. Add the florets of cauliflower and cook for awhile. Add the beaten yoghurt, salt, juliennes of ginger and chopped tomatoes; mix well. Cover with a lid and seal the edges so that the steam does not escape. Reduce the oven or burner to a very low temperature or shift the vessel on top of a tawa. Cook for 10 minutes. Check seasoning and tenderness of cauliflower. Serve hot garnished with slit green chillies fresh coriander leaves and chaat masala.
