Some of the curries or dishes that I try in my kitchen are ideas that I get from family or friends and sometimes I get the ideas from friends of my family :) The latter is applicable in this instance :) I got the idea for this cauliflower curry from my sister in law Anu, who in turn got it from her Gujarati friend. She tried and liked it and mentioned it to me one day. I promptly wrote it down and gave it a try myself...... and I loved it.
The ingredients in this curry are somewhat similar to the ones used in other onion tomato gravy curries, yet adding the tomatoes at the end makes a difference to the texture and taste of the gravy. It has a very light and fresh taste and this curry tastes amazing with some phulkas . It has the typical combination that I see in so many Gujarati dishes, a little bit of tart, a little bit of sweet and a little bit of heat. This quick and easy curry is perfect for quick weeknight dinners when you do not want to fuss with something more elaborate, and yet want something nutritious, low fat, healthy and tasty :)
If you are looking for curries with either cauliflower or potatoes or a combination of the two, check out
Punjabi Aloo Gobi
Potato Kara Curry ~ Spiced potato curry
Potato Masala Curry
Cauliflower/ Gobi gravy curry ~ Patal bhaji
Click here for a printable view of this recipe
Ingredients and Method to make Cauliflower Potato curry
4 cups of cauliflower florets (about 1/2 a head of cauliflower/ gobi )
2 cups of potatoes peeled and cut into 1/2 inch pieces (5 medium potatoes/aloo/urilakizhangu)
1 cup of tomatoes cut into small pieces (4 medium tomatoes/tamatar/thakkali)
1 red onion cut fine (pyaaz/vengayam)
1 Tbsp oil
3/4 tsp mustard seeds (rai/sarson/kadagu)
3/4 tsp cumin seeds (jeera/jeeragam)
1/4 tsp turmeric powder (haldi/manjal podi)
1/2 tsp cumin powder (jeera powder/jeeragam podi)
1/2 tsp coriander powder (dhania powder/kothamalli virai podi)
3/4 tsp red chili powder (or to taste) (lal mirch/ molaga podi)
1/2 tsp sugar (shakkar/sakkarai)
salt to taste
3 to 4 Tbsp finely chopped cilantro for garnish (coriander leaves/ hara dhania/ kothamalli)
Prep the vegetables. Heat oil in a heavy bottomed pan, add mustard seeds. When the mustard seeds begin to splutter add cumin seeds.
When the cumin seeds sizzle add onions and saute until the onions turn translucent.
Add potatoes and cauliflower, a little bit of salt and turmeric powder and stir well. Lower heat, add a little water, cover with a lid and allow the potatoes and cauliflower to cook until soft. Stir a few times in between to ensure even cooking.
Once the cauliflower and potatoes are cooked and soft, add tomato pieces, cumin powder, coriander powder, chili powder, sugar and adjust salt to taste and allow to cook until the tomatoes are soft. Add water as required to achieve required consistency.
Garnish with cilantro and serve hot with phulkas/ Indian flat bread.
The ingredients in this curry are somewhat similar to the ones used in other onion tomato gravy curries, yet adding the tomatoes at the end makes a difference to the texture and taste of the gravy. It has a very light and fresh taste and this curry tastes amazing with some phulkas . It has the typical combination that I see in so many Gujarati dishes, a little bit of tart, a little bit of sweet and a little bit of heat. This quick and easy curry is perfect for quick weeknight dinners when you do not want to fuss with something more elaborate, and yet want something nutritious, low fat, healthy and tasty :)
If you are looking for curries with either cauliflower or potatoes or a combination of the two, check out
Punjabi Aloo Gobi
Potato Kara Curry ~ Spiced potato curry
Potato Masala Curry
Cauliflower/ Gobi gravy curry ~ Patal bhaji
Click here for a printable view of this recipe
Ingredients and Method to make Cauliflower Potato curry
4 cups of cauliflower florets (about 1/2 a head of cauliflower/ gobi )
2 cups of potatoes peeled and cut into 1/2 inch pieces (5 medium potatoes/aloo/urilakizhangu)
1 cup of tomatoes cut into small pieces (4 medium tomatoes/tamatar/thakkali)
1 red onion cut fine (pyaaz/vengayam)
1 Tbsp oil
3/4 tsp mustard seeds (rai/sarson/kadagu)
3/4 tsp cumin seeds (jeera/jeeragam)
1/4 tsp turmeric powder (haldi/manjal podi)
1/2 tsp cumin powder (jeera powder/jeeragam podi)
1/2 tsp coriander powder (dhania powder/kothamalli virai podi)
3/4 tsp red chili powder (or to taste) (lal mirch/ molaga podi)
1/2 tsp sugar (shakkar/sakkarai)
salt to taste
3 to 4 Tbsp finely chopped cilantro for garnish (coriander leaves/ hara dhania/ kothamalli)
Prep the vegetables. Heat oil in a heavy bottomed pan, add mustard seeds. When the mustard seeds begin to splutter add cumin seeds.
When the cumin seeds sizzle add onions and saute until the onions turn translucent.
Add potatoes and cauliflower, a little bit of salt and turmeric powder and stir well. Lower heat, add a little water, cover with a lid and allow the potatoes and cauliflower to cook until soft. Stir a few times in between to ensure even cooking.
Once the cauliflower and potatoes are cooked and soft, add tomato pieces, cumin powder, coriander powder, chili powder, sugar and adjust salt to taste and allow to cook until the tomatoes are soft. Add water as required to achieve required consistency.
Garnish with cilantro and serve hot with phulkas/ Indian flat bread.
