This is a simple curry made with cauliflower, potato, tomato and chickpea.
Ingredients:
- 2 cups Cauliflower
- 2-3 potatoes
- 2 tomatoes
- 1/3 cup chickpea
- 9-10 curry leaves
- Salt
- Lemon juice
- Sugar (optional)
- 1 tsp mustard seeds
- 1 tsp Cumin seeds
- ¼ tsp hing
- Oil
- 1 tsp turmeric powder
- 2 tsp red chili powder
- 1 tsp garam masala
Method:
- Soak chickpea overnight
- Boil potatoes and soaked chickpeas in pressure cooker or instant pot
- Peel potatoes and cut into small cubes
- Take a pot, add oil and heat it
- Add mustard seeds, cumin seeds and let them crackle
- Add hing and then curry leaves
- Then add cauliflower florets
- Saute until it changes color slightly
- Add potato pieces and chickpeas to it
- Add turmeric powder, red chili powder, salt, garam masala and mix
- Cook it for 2 minutes with lid on
- Add tomato pieces and mix well
- Add 1-2 cups of water
- Let it cook until cauliflower cooks well
- Take out some potato pieces, mash them with spoon and put it back to the pan (it gives nice texture and thickness to the gravy)
- Adjust salt, add lemon juice, sugar and serve hot with rice or roti.
Back to Savi’s Kitchen!