Recipe of Favorite Cauliflower and potato curry

Hey everyone, it’s me, Dave, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, cauliflower and potato curry. One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

Cauliflower and potato curry is one of the most well liked of current trending foods on earth. It is enjoyed by millions every day. It is easy, it is quick, it tastes yummy. Cauliflower and potato curry is something which I’ve loved my entire life. They’re fine and they look fantastic.

Read Customer Reviews & Find Best Sellers. Fold the cauliflower and potatoes into the mixture. Season with the curry powder and salt. Stir in the tomatoes and sugar.

To begin with this particular recipe, we must prepare a few ingredients. You can cook cauliflower and potato curry using 17 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Cauliflower and potato curry:

1. Make ready Florets of 1 cauliflower
2. Prepare 2 potatoes
3. Take 1/2 cup chopped tomatoes
4. Get 1/2 cup chopped onions
5. Prepare 1/2 teaspoon garam masala
6. Make ready 1 teaspoon ginger paste
7. Take 1 teaspoon garlic paste
8. Prepare 1 teaspoon cumin and coriander
9. Get powder
10. Prepare 1/2 teaspoon turmeric powder
11. Get 1 teaspoon chilli powder
12. Prepare 2 tablespoon oil
13. Take 1/2 teaspoon cumin seeds
14. Take 1/2 teaspoon mustard seeds
15. Make ready 1/2 teaspoon kasuri methi
16. Take to taste Salt
17. Prepare 2 tablespoon finely chopped coriander

Then add the cauliflower florets and cubed potatoes and sauté for one minute constantly stirring to coat the potatoes and cauliflower in the seasoning. Then add all the remaining ingredients except for the lite coconut milk and peas. In a large pot over medium high heat, add a tablespoon of the coconut oil. Season to taste with sea salt and pepper.

Steps to make Cauliflower and potato curry:

1. Wash potatoes and slice them length wise. - In a pan heat 2 tablespoon of oil on medium heat. Add the cauliflower florets and stir fry for couple of minutes. Add the sliced potatoes and cook for further 7 to 8 minutes. You should have golden spots on the florets. Drain on kitchen paper and set aside.
2. Add 1 tablespoon oil in the pan and add mustard and cumin seeds. Once it starts crackling add onions and cook until translucent. Add the ginger garlic paste, turmeric, chilli powder, cumin and coriander powder and tomatoes and cook for couple of minutes. Add 1/4 cup water and mix well. Add kasuri methi, cauliflower potatoes and salt and mix well. Cover and let it cook on low heat until the potatoes and cauliflower are tender. Do not over cook.
3. Remove and transfer in serving dish and garnish with coriander and serve hot with roti, paratha or rice.

In a large pot over medium high heat, add a tablespoon of the coconut oil. Season to taste with sea salt and pepper. While that's cooking, in a another pan, add the other tablespoon of coconut oil. Vegan cauliflower and potato curry with tomatoes, also called Indian aloo gobi, is a popular vegetarian Indian curry dish with as many variations as you can imagine. In other words, there's no right or wrong way to make a vegetarian aloo gobi, and this is just one way out of many possibilities.

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