Servings: 2 portions
- 200 g White Potatoes Peeled and Diced (7 oz or 0.45 lbs)
- 300 g Cauliflower Washed and Divided in Florets (10.5 oz or 0.65 lbs)
- 2 tbsp Sunflower Oil or any unflavored vegetable oil
- 2 Cloves
- ¼ inch Cinnamon Stick
- 2 Green Cardamoms
- 1 Bay Leaf
- 1 tsp Cumin Seeds
- 1 tsp Ginger Garlic Paste
- 1 Red Onions Thinly Chopped
- 1 tsp Coriander Powder
- 1 tsp Red Chili Powder
- ¼ tsp Turmeric Powder
- 2 Tomatoes Deseeded and Pureed
- ½ Cup Full-Fat Natural Yogurt bring it as close as possible to room temperature
- 1 ½ Cups Water
- 2 Green Chili
- 1 tsp Dry Fenugreek Leaves
- ½ tsp Garam Masala
- Fresh Coriander to serve
Prepare the potatoes and cauliflower
In a saucepan, put one tablespoon of sunflower oil and warm it up on a medium flame; once the oil is warm, panfry the cauliflower florets until they have browned all around, then remove them from the pan and do the same with the diced potatoes, using the leftover oil in the pan. At this step, the potatoes and cauliflower florets do not need to be cooked thoroughly, as they will be simmering in the curry at the end, so just concentrate on browning them nicely.
Prepare the curry base
The next steps happen quite quickly, so get the ingredients ready on the side.
Next, add the second tablespoon of oil to the same saucepan and warm up again; once warm, add the whole spices (cloves, cardamom, cinnamon, bay leaf) and allow to lightly fry until fragrant, which will take about 30 seconds to one minute.
Once the spices are fragrant, add the cumin seeds and allow them to ‘pop’, which will take a further thirty seconds.
Once the cumin seeds have popped, add the ginger garlic paste and allow it to fry in the pan with the spices until the smell of rawness has gone, which will take about 30 seconds as well.
Next, add the thinly chopped onions and a pinch of salt and allow the onion to cook until golden, which should take about 4 to 6 minutes.
Once the onions turn golden, add the pureed tomatoes and mix well; reduce the heat to low and put a lid on the pan, then allow the curry base to simmer for 5 minutes.
Next, add the full-fat natural yogurt and mix it well in the curry; cover the pan again and allow this to cook for a further 5 minutes. Having the yogurt full fat and as close as possible to room temperature will reduce the risk of it splitting.
On to the final stages
After 5 minutes, remove the lid and proceed to the final stages of the curry preparation, by adding one and a half cups of water to the curry and mix well, then bring the curry to a light boil again.
Next, add the slit green chilies, garam masala, and dry fenugreek leaves; to make it easier to crush the dry fenugreek leaves, microwave them for 5 to 10 seconds, so to further dry them and make them crunchier and easier to crush between the palms of your hands.
Mix all the spices well in the curry and finally add the pan-fried cauliflower florets and potatoes to it; mix well and put the lid back on the pan. Allow the curry to simmer on a low flame for about 10-15 minutes (or until the cauliflower and potatoes are cooked) on a low flame.
Before serving, stir some fresh coriander in the curry. Enjoy!
Calories: 354kcal | Carbohydrates: 44g | Protein: 10g | Fat: 18g | Saturated Fat: 3g | Cholesterol: 8mg | Sodium: 267mg | Potassium: 1418mg | Fiber: 11g | Sugar: 14g | Vitamin A: 1401IU | Vitamin C: 119mg | Calcium: 180mg | Iron: 3mg