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Cauliflower & Potato Curry Recipe


This vegetable curry is a typical Maharashtrian dish. Maharashtra state is located on India’s western coast. The cuisine of this region is simple yet bold in tastes and flavors. This particular recipe is from my mother’s personal recipe collection and it has always been a household favorite.

Kala masala (or goda masala) is the typical spice mixture used most commonly in Maharashtrian cuisine. It contains some hard to find ingredients and is usually not available in most Indian grocery stores. If you are lucky enough to have some kala masala on hand, by all means use it. Otherwise, garam masala is just fine.


CAULIFLOWER & POTATO CURRY (Batata ani Flower chi Rassa Bhaji)

Ingredients:

1 small head of cauliflower (roughly 4-5 cups of florets)
1 medium size potato, peeled and cubed
1 large onion, diced
2 large tomatoes, roughly chopped
½ inch piece of ginger, peeled and finely minced
½ cup of freshly grated coconut (or you can unsweetened desiccated coconut)
1 tsp turmeric
½ tsp red chili powder, to taste
1½ tsp kala masala (or you can add garam masala)
salt & pepper, to taste
pinch of sugar, to taste
1-2 tbsp oil, vegetable or canola
freshly chopped cilantro leaves for garnish

METHOD:

In a blender of food processor, puree the tomatoes along with the coconut into a thick liquid (similar to the consistency of a pasta or marinara sauce).

In a large wok or deep skillet on medium high heat, add the oil. When hot, add the onion and fry. When the onions start to brown, add the ginger. Stir fry for a few minutes and add the potatoes. Reduce, cover and let cook until the potatoes are just fork tender. Next, add the cauliflower florets along with half a cup of water. Add the spices (turmeric, red chili powder, kala masala, sugar, salt and pepper). Add the tomato and coconut puree. Mix well to combine all of the ingredients. Cover and let cook for 6-8 minutes or until the cauliflower is tender but not mushy. If the curry looks a bit “dry”, add a little water. Garnish with the cilantro leaves and serve with warm chapatis and fragrant Basmati rice.

VARIATIONS:

Feel free to add a cup of frozen peas or edamame along with the cauliflower florets. You can also add some diced carrots or add ½ cup of cooked chickpeas (garbanzo beans).
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Content copyright © 2013 by Sadhana Ginde. All rights reserved.
This content was written by Sadhana Ginde. If you wish to use this content in any manner, you need written permission. Contact Sadhana Ginde for details.

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