One of the ingredients that Srivalli mentioned in the BM #54 announcement was Cauliflower.So this was the dish I wanted to post.

Potato and Cauliflower are omnipotent in my pantry.So one fine day I decided to make a curry with these two veggie and added a bit of peas that were remaining in the crisper tray..This is an easy curry that goes well with rice and
roti.This is my post for BM 54, Week 4, Day 2.

I used:

Potato – 1, cubed
Cauliflower- 1,medium sized flower, florets separated
Peas- 1/4 cup
Cumin seeds- 1 teaspoon
Green chilies- 1, cut and slit
Ginger,grated- 1 teaspoon
Garlic , grated- 1 teaspoon
Curry leaves-  a few
Chili powder- 1 teaspoon
Coriander leaves- 1 teaspoon
Garam masala-1/2 teaspoon
Turmeric powder-a pinch
Salt to taste
Oil- 1 tablespoon

Heat oil in a pan and add cumin seeds. When it crackles, add onion, ginger, garlic, onion, curry leaves,green chilies and saute.Whent he onion turns translucent add turmeric powder, potato and cauliflower, peas.

Mix well and saute for a few minutes and add 1/2 cup water and salt, mix and cover and cook till the vegetables are just done but not mushy.Open the lid and mix in between a couple of times so that you can check the vegetables and also prevent them from sticking to the pan. Add a little more water to cook if needed.

Add tomato. chili powder, coriander powder, garam masala and cook on low flame for a few minutes till the tomato turns mushy.Remove from heat and serve as a side with steamed rice..

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#54

Bon Appetit…

11 thoughts on “Aloo Gobi Masala | Cauliflower Potato Curry”

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