Cauliflower florets – 1 cup
Potatoes – 2 medium
Onions – 1 medium
Tomato puree – 2 medium
Ginger Garlic paste – 1/2 tsp
Red Chili powder – 1 tsp
Coriander powder – 1 tsp
Turmeric powder – a pinch
Garam Masala – 2 pinches
Poppy seeds powder – 1 tsp
Method to prepare:
Chop cauliflower into small florets, soak in hot water for 5 mins. Make marks on the potatoes and microwave for 5 mins. Once done peel the skin off the potatoes.
Heat a pan with oil, sauté onions till brown. Add ginger garlic paste, sauté till it’s cooked well. It takes about a minute.
Then add the drained cauliflower, salt and turmeric. Cover with lid and cook for 5 -7 mins. Since we only par boiled the cauliflower, simmer the pan with lid to ensure it gets cooked well.
Puree the tomatoes, add to the pan along with cooked potatoes, red chili powder, coriander powder, garam masala. Cover again and cook till the tomato turns to look well done and oil comes out on the sides.
Finally add about 3/4 cup of water. Bring to boil. Add poppy seed powder. Chopped coriander leaves and simmer for 2 mins.
Serve with chapatis.
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