cauliflower and potato curry recipe

Sure, here’s a simple recipe for cauliflower and potato curry:

Ingredients:

• 1 medium cauliflower, cut into florets
• 2 large potatoes, peeled and diced
• 1 onion, finely chopped
• 2 tomatoes, chopped
• 2 cloves of garlic, minced
• 1-inch piece of ginger, grated
• 2 green chilies, slit lengthwise (adjust according to your spice preference)
• 1 teaspoon cumin seeds
• 1 teaspoon mustard seeds
• 1 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1/2 teaspoon cumin powder
• 1/2 teaspoon red chili powder (adjust according to your spice preference)
• 1/2 teaspoon garam masala
• Salt to taste
• 2 tablespoons cooking oil
• Fresh coriander leaves for garnish

Instructions:

1. Heat oil in a large pan or pot over medium heat. Add cumin seeds and mustard seeds. Allow them to splutter.
2. Add chopped onions and sauté until they turn translucent.
3. Add minced garlic, grated ginger, and slit green chilies. Sauté for another minute until the raw smell disappears.
4. Add chopped tomatoes and cook until they turn soft and mushy.
5. Add turmeric powder, coriander powder, cumin powder, red chili powder, and salt. Mix well and cook for a couple of minutes until the spices are fragrant.
6. Add diced potatoes and cauliflower florets to the pan. Mix well until the vegetables are coated with the spices.
7. Add about 1/2 to 1 cup of water, depending on how thick you want the curry to be. Stir well, cover the pan, and let it simmer over medium-low heat until the vegetables are cooked through, stirring occasionally. This should take about 15-20 minutes.
8. Once the vegetables are tender, sprinkle garam masala over the curry and mix well.
9. Taste and adjust seasoning if needed.
10. Garnish with fresh coriander leaves before serving.
11. Serve hot with rice or naan.

Enjoy your cauliflower and potato curry!