Kerala Style Cauliflower and Potato Curry

This dish is inspired by the egg curry and chicken curry with coconut milk. I am on a roll here trying to recreate some time tested Kerala non vegetarian dishes. I believe that most of the taste for the dish comes from the ingredients and masala, and less from the meat. So with the right ingredients, you can make amazing dishes which are sometimes solely enjoyed by non vegetarians.

This dish tastes better if made spicy. I have not added much chilli powder. Add more if you want.



Ingredients

Cauliflower 1 medium (about 3 cups)
Potato 1 big (about 1 cup)
Mustard 1/2 tsp
Bay Leaf 1
Cardamom 2
Clove 3
Onion 2 sliced
Green Chilli 3
Curry Leaf few
Ginger 1 inch piece
Garlic 4 pods
Coconut Milk 1.5 cups
Coriander leaves to garnish

Oil and salt to taste

Make a paste
Chilli Powder 1 tsp
Coriander Powder 2 tbsp
Cumin Powder 1 tbsp
Pepper Powder 1/2 tsp
Turmeric 1/2 tsp
Garam Masala 1 tsp

Method of Preparation

1. Cut the cauliflower into florets and steam in a microwave for 5 minutes till it is partly cooked.

2. Boil the potato. Peal and cut into cubes.

3. Make a paste of ginger and garlic.

4. Mix all the ingredients under 'make a paste' into a paste by adding very little water.

5. Heat oil in a pan. Add mustard seeds. When it sputters, add the bay leaf, cardamom, clove and curry leaves.

6. When it sizzles, add the onions and ginger garlic paste. Saute till the onion starts to brown.

7. Add the masala paste, green chilli and salt. Mix and cook for  minute or two.

8. Add the coconut milk and 1 cup of water (if required) along with the cooked cauliflower and potatoes.

9. Simmer till the gravy thickens. Garnish with coriander leaves and serve with roti or appam.




Linking this to Kerala Kitchen, hosted at Sun,Moon and Potatoes