How To Make Cauliflower Curry | Cauliflower Curry With Green Peas | Aloo Gobhi | Fulkopir Dalna | No Onion Garlic Cauliflower Recipe
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Ingredients required for making cauliflower curry - serves 6
* 378 gm/ 13 oz cauliflower. Wash the florets very well and pat them dry before adding to hot oil to prevent splashing of hot oil
* 350 gm/ 12 oz/ 5 medium to small potatoes
* 100 gm/ 4oz/ 1 large red tomato
* 17 gm/ 0.6 oz/ 1 & 1/2 inch length ginger
* 20 gm / 0.7 oz /1 heaped tablespoon cashew nuts. I have taken raw cashews but you can even use roasted ones
* 1/4 th tsp ( added while frying potatoes)+ 1/4 th teaspoon (added while frying cauliflower + 1 teaspoon turmeric powder
* 1 teaspoon kashmiri red chilli powder (adjust proportion according to preference). Please note though kashmiri chilli powder is mild in terms of heat but it can still be overwhelming for some people. Please add less to start with. You can always at the end if required after doing a taste test but once added you cannot take out the heat.
* 1 teaspoon paprika (optional)
* 1 teaspoon ground coriander (dhania powder)
* 1/2 teaspoon ground cumin (jeera powder)
* 1/2 teaspoon garam masala powder
* 1 dry bay leaf
* 2 green cardamoms (choti elaichii)
* 2 cloves. Please remove the seeds from the center of cloves
* 1/2 inch length cinnamon stick/cassia bark
* 1/2 teaspoon garam masala powder
* 1/4 th cup frozen/fresh green peas. If using fresh add them along with the cauliflower
* 1 fresh green chilli (optional)
* 1 & 1/2 teaspoons salt or to taste
* 1 teaspoon sugar (optional)
* 1 & 1/3 rd cup hot water
* coriander leaves (cilantro) a handful chopped
* 1/2 teaspoon ghee (optional).
* 2 tablespoons + 2 & 1/2 tablespoons any oil
Method -
* start by making a paste. In a blender jar add ginger, a green chilli that is optional, a large chopped tomato, a heaped tablespoon of cashew nuts soaked in hot water for half an hour. Add the cashew nuts along with a fourth of a cup of water and blend to a smooth paste.
* Next make a spice paste. In a cup In a bowl or cup add a fourth of a cup of water along with a teaspoon of turmeric powder, a teaspoon of kashmiri chilli powder, please add less if you want less heat. I also added a teaspoon of sweet paprika for the color. Add a teaspoon of ground coriander and half a teaspoon of ground cumin. Mix.
* Pot on medium high heat with 2 tablespoons of oil. Once the oil turns hot add potatoes. Add a pinch of turmeric powder. A pinch of salt goes in to season the potatoes. Fry the potatoes on medium high heat till they turn golden brown.
* Once the potatoes have turned golden brown take them out into a bowl. In the same oil add the cauliflower along with a pinch of salt and turmeric powder. Fry on high heat till small brown spots appear on the cauliflower. When that happens, take them out into a bowl.
* Add 2 and ½ tablespoons of oil in the pot. Add the whole spices, a dry bay leaf, green cardamoms, cloves, cinnamon stick. Please discard the little seed from the centre of the clove.
* Add 1 tsp cumin seeds.Allow the seeds to crackle.
* Lower heat and add spice paste, fry till oil releases
* Add ginger, tomato cashew paste
* Add about a teaspoon of salt and Now on medium low heat stir from time to time till you get a thick consistency.
* Add potatoes and mix
* Add about a cup of hot water. When the gravy comes up to a boil, cover on low heat for 5 minutes.
* After 5 mins add cauliflower. The gravy looked too thick so I again added about a third of a cup of hot water. I added a whole green chilli.
* Next cover on low heat for 8 mins. Remember to give a stir in between so that nothing sticks to the bottom.
* Add sugar (optional), green peas, coriander leaves, ghee and garam masala powder and cover for 1 min.
Serve this with rice/roti/paratha or any flatbread
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28 дек 2023
