Cauliflower and potato curry with cumin and black pepper
Curries With Bumbi · ♥ 1K likes · 20.1K views · 9 min video
Read about cauliflower in the BrightCulinary Book
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Ingredients
Method
Techniques
- 25 g garlic
- 32 g ginger
- 4 tbsp oil
- 1 whole sliced tomato
- 450 g potato
- 1 whole cauliflower
- 2 whole whole green chillies
- 1 tbsp whole cumin seeds (jeera)
- 1 tsp black peppercorns (kali mirch)
- ½ cup water
Grind the garlic, ginger, cumin seeds and peppercorns in a blender jar without water, then add half a cup of water and blend to a smooth paste; store the extra in an airtight jar.
Heat oil in a pot over medium-high; when hot, lower to low and add the bay leaf and panch phoron.
- 1 whole dry bay leaf
- 1 tsp Bengali five spices (panchforon)
- sliced onions
Add the sliced onions and fry on medium-high until a little pale.
Add three to four tablespoons of the paste, stir briefly, add the tomato and turmeric and stir on medium-high until the tomatoes fall apart.
- 3–4 tbsp ginger, garlic, cumin and black pepper paste
- 1 tsp turmeric powder
Add the potato, then the cauliflower; salt to taste and stir to coat in the masala.
- ½ tsp homemade garam masala powder
- 1 cup hot water
Add the garam masala, whole green chillies and about a cup of hot water; cover and simmer on low until the cauliflower and potatoes are soft.