Cauliflower and potatoes in yoghurt gravy

My son who was visiting us yesterday, felt like having a home cooked simple Indian meal. I had come across this cauliflower curry typically made in the hilly states of the north of India and I was inspired to create something on those lines. I have altered the recipe based on tastes of my family and it turned out to be a very simple and flavourful dish to be had with rice or chapatis.

Ingredients:

1 large cauliflower

2 large potatoes boiled and cut into large pieces

2 cups of thick yoghurt

2 onions finely chopped

1 large piece of ginger chopped

4-5 green chillies finely chopped

2 tsp cumin seeds

5-6 cloves

1/2 tsp garlic paste

1 tsp turmeric powder

1 tsp chilli powder

1 tsp cumin powder

1/2 tsp mustard powder

1 tsp garam masala powder

1 tbsp oil

Salt to taste

Coriander for garnish.

Method:

Cut the cauliflower in small florets and boil them in a pan in salted water. Do not let them over cook or they will get mushy. In a pan heat the oil and add the cumin seeds and cloves to it. Once they crackle add the onions and allow them to fry till pink in colour. Add the ginger, garlic and green chillies and fry for a few more minutes. Now add the cauliflower and potatoes and roast for a few minutes. Then add all the dry spices and roast for some more time. Whip the yoghurt well and add it to the pan, mix well and heat gently. Once the yoghurt is added do not boil or else the yoghurt will separate. Garnish with coriander and serve with steamed rice or chapatis.

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