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Cauliflower curry- TOM LONG

  • 4servings
  • 30minutes

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Source: food.ninemsn.com.auReport recipe

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Nutrition Info . . .

NutrientsLipids
VitaminsB3, E
MineralsCopper, Natrium, Calcium, Magnesium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 tablespoon almonds, soaked in water for 2 hrs

  2. 2 medium tomatoes

  3. 3 tablespoons cooking oil or ghee (clarified butter)

  4. 1 whole cauliflower cut into tiny florets

  5. 2 large potatoes, finely diced

  6. 1 1/2 teaspoon red chilli powder

  7. teaspoon turmeric

  8. 2 teaspoons Dhania (ground coriander)

  9. 1 teaspoon cumin

  10. 1 teaspoon Saunf (fennel seeds), roasted and powdered

  11. 1 teaspoon garam masala

  12. cup very finely chopped coriander leaves

  13. salt

Instructions Jump to Ingredients ↑

  1. Blend the tomatoes and almonds to get a smooth paste. Heat the oil in a large fry pan and fry the cauliflower and potatoes until well browned.

  2. Add all the spices and continue to fry. Add the chopped coriander, salt and the tomato paste. Adjust water till you get the proper gravy consistency you need.

  3. Cook covered for about 10 minutes. When it comes to a boil, take it off the stove. Serve hot.

  4. Serve hot with chapatis or plain rice, and pappadums

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