Prep Time 20 minutes mins
Cook Time 1 hour hr 20 minutes mins
Total Time 1 hour hr 40 minutes mins
Course Main Course, Side Dish
Keyword Curry, Vegetable
Peel the potatoes and cut into medium size pieces
Cut the stem off the cauliflower and separate into medium size florets
Add 2 tbsp of oil to a frying pan and warm until hot but not smoking. Add in the potatoes and cauliflower and fry. You can also boil the cauliflower and potato for 5 minutes or until the vegetables are half way cooked. When boiling, bring the water to boil at first with a little bit of salt and then add the vegetables. Set the vegetables aside.
In another pan, heat oil and fry the bay leaf, cardamom and cinnamon stick.
To the pan with the spices, add the chopped onions and salt and saute it until the onions look light brown.
Add the ginger and garlic paste and cook until light brown.
Add the tomato puree and cook for 3-4 minutes. Then add turmeric powder, coriander powder, chili powder, black pepper and mix it well.
Let the mixture cook until oil rises on the surface. Add 2 cups of boiled water and cook for 2-3 minutes.
Add the potatoes and cauliflower and stir. Make sure to stir gently so that the vegetables do not break.
Add the green chilis then cover and cook over low heat until the vegetables are soft and the gravy is thick and the oil separates.
Add the coriander leaves.
Serve hot with boiled rice or luchi or paratha.
Serving: 100g | Calories: 1583kcal | Carbohydrates: 138g | Protein: 24g | Fat: 112g | Saturated Fat: 18g | Polyunsaturated Fat: 63g | Monounsaturated Fat: 25g | Trans Fat: 1g | Sodium: 620mg | Potassium: 4404mg | Fiber: 32g | Sugar: 25g | Vitamin A: 1023IU | Vitamin C: 396mg | Calcium: 299mg | Iron: 10mg