Cauliflower gravy curry is a delicious recipe where sautéed cauliflower, potato are added to the gravy made with onion, tomato, spices and added green peas.
Ingredients:
- 3 tbsp Oil
- 1 tsp Cumin Seeds (Jeera)
- 1 pinch Asafetida (Hing)
- 1 Chopped Onion
- 1 tbsp Ginger-Garlic Paste
- ½ cup Tomato puree
- 1 tsp Salt (or to taste)
- 1/4 tsp Turmeric Powder (Haldi)
- 1 tsp Red Chili Powder
- 1 tsp Coriander Powder (Dhania)
- 1/4 tsp Cumin Powder (Jeera)
- 2 Medium-sized Potatoes (Aloo)
- 3 cups Cauliflower
- 1 cup Green Peas (Matar)
- 1/4 tsp Garam Masala
- ¼ cup besan (gram flour)
- ½ tsp black salt
- 1 tsp kasoori methi (dried fenugreek leaves)
- 2-3 bay leaves
- 4-5 cloves
- 4-5 cardamom
- 1 inch cinnamon
- 2 dried red chilies
Method:
- Cut cauliflower into florets, wash and drain
- Peel the potatoes and cut into cubes
- Make tomato paste and keep it aside
- Heat oil in a pan and sauté cauliflower florets and potato cubes and transfer them to a plate
- In the same pan, ass oil, heat it
- Add cumin seeds and let them crackle
- Add asafetida
- Add chopped onion and sauté until golden brown
- Add ginger-garlic paste and sauté for 1 minute
- Add dried red chilies and sauté
- In a bowl, take all ingredients (turmeric powder, red chili powder, cumin powder, coriander powder, black salt, garam masala, kasoori methi and gram flour), add water and make a smooth paste
- Once onions cook well, add this paste to it, add water and cook until oil separates
- Then add tomato puree
- Mix well, adjust the salt and water and cook the gravy for 2 minutes
- Add sautéed cauliflower + potato and add green peas
- Cook the curry until cauliflower cooks well
- Turn off the stove and enjoy the yummy curry with roti/naan/rice.
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