I pondered for a while before calling this dish a curry, as it doesn’t actually use curry powder and for me, this isn’t a curry. But, to keep things simple, I am referring to this dish as a curry. This is one of those staple recipes that we cook at home quite often, specially in the winter as it’s one of my husband’s favourite dishes. His late mum used to make it for him frequently, so it has some pleasant memories for him and when he is tired and cold, its the perfect food-hug he needs.
Its been bitterly cold today and I picked up some fresh cauliflower at the shops yesterday, so it took minutes to put this one together. There’s lots of different versions of making this dish, and this particular one is the quick and easy one, without the tomatoes and onions.
First, the cauliflower florets would need to be separated and washed under running water. Let them dry in the colander for a few minutes whilst you peel and chop the potatoes. Since the vegetables need to be cooked together, I like to keep the potato cubes smaller than the cauliflower pieces, to give them time to cook faster. I tend to chop all the bits of the cauliflower into my curries, including the stalks, leaves (clean bits only), everything. Why waste parts of this beautiful vegetable? Only, chop the stalks a little smaller, to help them cook evenly and quickly. I don’t like my cauliflower to turn into mush whilst the other things cook, hence the extra attention to the chopping.
- 1 medium size Cauliflower (chopped to yield 6 cups of chopped veg.)
- 4 medium size potatoes, peeled and cubed
- 2 tbsp cumin seeds
- 2 tbsp cooking oil (I use Grapeseed oil)
- 2 green chillies, finely chopped (optional)
- 2 inch piece of ginger, finely chopped
- 1 tbsp garam masala
- Salt and black pepper to taste
- 1 tbsp coriander powder
- 1/2 tbsp ginger powder
- 1/2 tbsp turmeric powder
- 2 tsp red chilli powder (optional – adjust to your taste)
- Heat oil in a large dutch oven, and add the cumin seeds. As soon as they start sizzling, add the ginger and the chopped green chillies. Cook until the ginger starts to turn slightly golden in colour and reduce the heat.
- Add the potatoes and all the spices, save the garam masala for later. Stir well, and add just a splash of water using your hands into the pot and cover the pot. Let the potatoes cook for about 3-4 minutes. Stir them well and add the cauliflower.
- Mix well but not vigorously – the white cauliflower florets will change colour in the cooking process. Add another little splash of water in the pot, to help build the steam, reduce the heat to low and cover the pot.
- Let the curry cook for about 20 minutes, stirring very gently after 10 minutes, and then every 5 minutes until it is cooked. Too much stirring will break all the florets and they will start turning to mush. Overcooking the curry will also have the same effect.
- Once the cauliflower and potatoes are cooked, stir in the garam masala and sprinkle a generous amount of fresh coriander. Let the curry sit in the covered pot until ready to serve.
- My grandma used to add some extra ‘love’ to this curry by drizzling some clarified butter on top before serving.
- Serve hot, with some fresh chapatis, rotis or naan bread, some raita and a crunchy salad.