For most curries, the tempering of spices happens prior to cooking everything. In this dry cauliflower and potato curry, tempered cumin and cloves add a final warming touch. The addition of other spices gives this curry an awesome, tangy flavor that balances out the other spices. Serve with roti or rice of your choice.
Dry Potato Cauliflower Curry [Vegan]
For the Curry:
- 2 medium potatoes, peeled and chopped
- 2 cups cauliflower florets (about half of a medium cauliflower)
- 1 medium onion, chopped
- 1 medium tomato, chopped
- 1 teaspoon ginger and garlic paste
- 1 teaspoon red chili flakes (to taste)
- 1 teaspoon dried fenugreek leaves, crushed
- 3 tablespoons cilantro, finely chopped
For the Spice Mix:
- 1 teaspoon garam masala (homemade or store bought)
- 1/2 teaspoon turmeric
- Rock salt or regular salt, to taste
- 2 tablespoons chickpea flour
- 1/2 teaspoon ground dried pomegranate seeds
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1 teaspoon cumin seeds
- 2 garlic cloves, finely minced
To Make the Curry:
- Parboil potato and cauliflower until fork tender. Heat a large non-stick skillet over medium flame, add 1 tablespoon oil, and sauté potato and cauliflower separately until lightly golden, about 8~10 minutes. Alternately, you can deep-fry the uncooked vegetables until golden. Remove and set onto a paper towel lined plate.
- Heat 2 tablespoons oil, add onions, ginger+garlic paste, and cook for 4-5 minutes, or until the onion are lightly browned around the edges.
- Add tomato and cook until mushy. Next, add the fried potato and cauliflower, mix well and cook for 2-3 minutes.
- In the meantime, combine the spices for the spice mix in a small bowl. Stir well and add this to the vegetable mixture, cover, and cook on low flame to allow all the flavors to mingle, about 6-8 minutes.
- Next add crushed red pepper flakes, dried fenugreek leaves, and chopped cilantro. Cook covered for another 5 minutes. Turn off the heat and add the curry to the serving bowl.
To Make the Tempering:
- Heat 2 teaspoons oil in a small pan, add the cumin seeds and garlic. Once the seeds start to splutter and garlic is golden, pour the tempering over the curry. Serve with roti or rice.