Potato and Cauli Flower
Potatoes and Cauliflower are often married in Indian curries ! The addition of Mango Chutney gives it a sweet and sour flavour. In the end, you have a spicy and well - blended curry which goes well rotis and plain rice.
Preparation time: 10 minutes
Cooking time: 30 minutes
Serve: 4
Step 2: Stir in the curry powder and ginger pieces and continue to fry for a few more minutes.
Step 3: Add the remaining ingredients, along with vegetable stock, cover with a lid simmer for about 20 minutes.
Step 4: When the vegetables are done, add salt and coriander leaves.
Step 5: Serve hot with rotis or rice.
Potato Cubed - 2 katoris
Cauliflower - 2 katoris (florets)
Onion - 3 tbsp
Garlic - 1/2 tbsp
Ginger - 1/2 tbsp
Oil - 2 tbsp
Curry powder - 1 tbsp
Tomato puree - 1 katori
Vegetable stock - 2 katori
Coriander leaves - 1 tbsp
Salt to taste
Chilli powder - 1 tbsp.
Vegetable stock: Preparation given in page no . 24 (Rice Dishes Section)
Method
Step 1: Heat oil in a large sauce pan and fry potatoes, cauliflower, onion and garlic till they golden brown.Step 2: Stir in the curry powder and ginger pieces and continue to fry for a few more minutes.
Step 3: Add the remaining ingredients, along with vegetable stock, cover with a lid simmer for about 20 minutes.
Step 4: When the vegetables are done, add salt and coriander leaves.
Step 5: Serve hot with rotis or rice.
