Potato and cauliflower curry is one of those quintessential Indian recipes, and there are many of different iterations of it all over the world.
Some are chunky and soupy and great for eating with a big bowl of basmati rice. This recipe, however, is a drier interpretation of the curry and designed to be eaten with soft Indian flat breads like roti or puri.
Ingredients 1 medium scrubbed potato, chopped into 1 cm cubes
1 1/2 cups of cauliflower, chopped
2.5 cm of carrot, sliced
1/2 a small tomato, chopped
1/3 medium onion, diced
3 large garlic cloves, minced
5 curry leaves
1/2 tsp of whole cumin seeds
1/4 tsp of mustard seeds
1/5 tsp of turmeric powder
1/4 tsp of masala powder
1/4 tsp of chili powder
2 teaspoons of oil
1/4 tsp salt
Heat the oil in a sauce pan and when hot add the whole seeds. As soon as they begin to pop and sizzle add the onion and curry leaves and fry the mixture for a minute.
Turn the heat down and add the turmeric and masala.
Straightaway add all the vegetables and the garlic, mix well and add two cups of water.
Add salt and chili powder
Simmer covered on medium heat until all the water has been absorbed.