Cauliflower and potato dry curry with yogurt masala
Curries With Bumbi · ♥ 1.3K likes · 67.5K views · 7 min video
Read about cauliflower in the BrightCulinary Book
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Ingredients
Method
Techniques
- cauliflower
- 1 tsp salt
- ½ tsp turmeric
- boiling hot water
Put the cauliflower in a bowl with about 1 tsp salt and 1/2 tsp turmeric, cover with boiling hot water and leave 15 to 20 minutes, so it soaks up less oil.
- ginger
- garlic
- green chili
Crush the ginger, garlic and green chili coarsely in a mortar and pestle; not to a fine paste.
Crushing ginger, garlic and chili
- plain unflavored yogurt
- 1 tsp turmeric powder
- 1 tsp Kashmiri chili powder
- 1 tsp ground coriander
- 1 tsp ground cumin
Take the yogurt out of the fridge at least 30 minutes before cooking. Whisk in 1 tsp each turmeric, Kashmiri chili powder, ground coriander and ground cumin until lump-free.
- potatoes
Drain the cauliflower; hold the potatoes in water so they do not brown.
- 2 tbsp oil
- 1 whole dry bay leaf
- 2 whole dry red chillies
- ½ tsp cumin seeds
- ¼ tsp fenugreek seeds
- ½ tsp mustard seeds
Heat 2 tbsp oil in a pot over medium heat until hot but not smoking. Add the bay leaf, dry red chillies, cumin, fenugreek and mustard seeds; the mustard seeds must splutter or they taste bitter.
Fry on medium-high, covering for a minute, stirring, and covering again a few times until golden brown at the edges. If it browns too much underneath, turn off the heat and stir, scraping up the brown bits.
- 2 tbsp oil
- chopped onions
- ¼ tsp salt
Remove the vegetables to a bowl and wash the pan if too browned. Heat 2 tbsp oil, add the onions and 1/4 tsp salt.
When the onions turn pale, add the crushed ginger, garlic and chili and stir on medium-low 3 to 4 minutes.
Onion, ginger-garlic and tomato masala
- chopped tomatoes
- 0.125 tsp salt
Add the tomatoes and 1/8 tsp salt, cover and let soften about a minute.
- water
Lower the heat to the lowest mark and add a splash of water to cool the pan so the yogurt does not split.
Adding yogurt without splitting it
- 1 tsp sweet paprika
Add the yogurt, stirring immediately and continuously on very low heat until bubbles appear. Add 1 tsp sweet paprika for colour.
Return the fried cauliflower and potato and coat every piece in the masala. Add 1/2 tsp salt and 1/4 cup hot water.
Coating and finishing the spices
- ½ tsp salt
- ¼ cup hot water
- 1 tsp garam masala powder
- ½ tsp kasuri methi
Add 1 tsp garam masala and 1/2 tsp kasuri methi, then 1 tsp sugar and another 1/4 cup hot water; add only a splash more from time to time, as the curry is dry.
- ⅓ cup frozen green peas
- 2 tbsp water
Add 1/3 cup frozen peas (and 2 tbsp water if too dry); cover a minute or two.
- chopped cilantro
Taste and adjust the seasoning, remove the bay leaves, and add chopped cilantro.