Indian Cauliflower & Potato Curry

Name: Indian Cauliflower & Potato Curry
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Cuisine: Indian
Ingredients: 4 tablespoons vegetable oil, butter or ghee; 4 tablespoons vegetable oil, butter or ghee; 4 tablespoons vegetable oil, butter or ghee; 1 teaspoon cumin seeds; 1 teaspoon coriander seeds; 1 teaspoon mustard seeds; 1 medium onion, peeled and sliced; 1 medium cauliflower head, cut into small florets; 1 medium cauliflower head, cut into small florets; 6 new potatoes (1 pound), scrubbed, washed, and halved; 1 teaspoon turmeric; 1 cup yogurt, drained; ¼ cup chopped fresh cilantro; 1 cup frozen peas (optional); 1 Thai bird or serrano chili, chopped; 1 Thai bird or serrano chili, chopped; 2 cloves garlic, crushed and peeled; 1-inch fresh ginger, peeled and grated; ¼ teaspoon sugar; 1 teaspoon freshly ground black pepper; 1½ teaspoons salt; 2 large tomatoes, peeled and sliced

Preparation info

Servings:
4

Difficulty
Easy
Ready in
1 hr 30

Appears in

Silk Road Cooking

By Najmieh Batmanglij

Published 2000

About

Traditionally, this dish is made for wedding banquets and without onion or garlic, but I prefer to include them.

Ingredients

4 tablespoons vegetable oil, butter or ghee
1 teaspoon cumin seeds

Asia
India
Main course
Vegetarian
Gluten-free
Wedding/Marriage

Method

Heat the oil in a wok or deep skillet over medium heat, until very hot. Add the cumin, coriander, and mustard seeds, and cook for 10 seconds, until aromatic (keep a cover handy to stop any seeds from flying out). Add the onion and stir-fry for 5 minutes, until translucent. Add the ginger, garlic, and chili, and stir-fry for another 5 minutes.
Add the tomatoes,