Cauliflower and Potato Fry

Cauliflower and Potato Fry is a dry side dish goes well with roti/chapathi. Simple to prepare with very minimal ingredients tossed in these vegetables. When you are tired of using onions, tomatoes, garlic etc., this curry is the best choice. I usually prepare this for rotis, but this curry tasted best with spinach roti. Look out for step to step procedure with photos -Cauliflower and Potato Fry.

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Preparation time: 15 min
Cooking time: 25 min
Serves: 2
Category: Side-dish
Cuisine: Indian
Recipe by: Vidhya

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Ingredients

Potatoes - 5 small or 2 large potatoes chopped lengthwise

Cauliflower - 200 grams

Jeera or cumin seeds - 1 1/2 to 2 table spoon

Turmeric powder - 1/2 table spoon

Chilli powder - 1 table spoon or as per your taste

Garam masala - 1/2 table spoon

Salt - as per your taste
oil - 2 table spoon

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Method

• Chop the potatoes lengthwise as shown in the picture below. Soak them in water until we use it for cooking.
  
• Cut cauliflower into florets. Take a cooking vessel, fill it with enough water to submerge cauliflower. Add a table spoon of salt and a generous pinch of turmeric powder, allow it to boil. Now Add the florets and cook for 10 min. strain the water and keep the florets aside.
  
• In a kadai/pan, pour 2 table spoon of oil, when it becomes hot add jeera. You can reduce the heat to low now as jeera might get over fried.
  
• Add the chopped potatoes and give a stir.
• Add turmeric powder.
  
• Stir occasionally and cook potatoes for 15 min or until it is cooked. 
• Now add cauliflower and give a stir.
  
• Add chilli powder and salt.
  
• Stir it and allow it to cook for another 5 - 7 min.
  
• Add garam masala and cook for another 10 min in low heat.
  
• When it is all blended the curry is ready and serve Cauliflower and Potato Fry with roti/chappati.
  

Cauliflower and Peas Masala

Cauliflower or Gobi has an aromatic flavour by itself and it turns out to give amazing dishes when it blends with other spices. I am a big fan of gobi and I like to make gobi masala with the combination of other veggies. This is one such interesting recipe, where gobi is put together with peas and capsicum, and cooked in spicy tomato base. This simple and appetising gravy would be the best side-dish for your rotis. Look for step by step photos explains the method to prepare Cauliflower and Peas Masala.

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Preparation time: 25 min

Cooking time: 40 min

Serves: 2

Cuisine: Indian 

Category: Side-dishes

Author: Vidhya

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Ingredients

To Grind

Onion - 1/2 cubed

Tomato - 1 roughly chopped

Garlic - 4 cloves

Ginger - 1 inch

Green Chilli - 4
Capsicum - 1/2 cubed

Other Ingredients 

Cauliflower - 250 grams

Peas - 3/4 cup (I used fresh peas)

Capsicum - 1/2 Chopped lengthwise
Onion - 1/2 Finely chopped

Turmeric powder - 1/2 table spoon

Garam masala - 1/2 table spoon

Chilli powder - 1/2 table spoon

Coriander powder - 1/2 table spoon

Salt - 1 1/2 table spoon or as per your taste

Water - 3/4 cup
Oil - 1 table spoon
Butter - 1 table spoon

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Method

• Chop all above mentioned vegetables and keep it ready.
  
• Cook Gobi and Peas in boiling water for about 10-15 min, it should be half cooked. Strain the water and keep it aside.

  

  Cooked Gobi and Peas

• In a thick bottomed kadai pour a table spoon of oil, when it is hot add green chillies, ginger, garlic and cubed onion. Fry it till onion turns transparent.
  
• Now add cubed capsicum and tomato. Stir until tomato gets mushy.
  
  
• Once the heat is reduced grind the content. Make sure it is smooth with no pulp.
• Take the same kadai used for cooking onion and tomato, add a table spoon of butter to it.
  
• Once it is melted, add finely chopped onions, stir it for a minute and add capsicum.
  
• When capsicum is half cooked, add the ground paste. Stir it well until the content is cooked and raw small goes off.
  
• At this stage I added little water. Now add turmeric powder, chilli powder, coriander powder and salt, give a stir.
  
• Then add gobi and peas to the kadai, mix it well with the spicy tomato base.
  
• Add garam masala. At this this stage you can add 1/2 cup or more depending on thickness of the content(I added half cup water). Close it with a lid and allow it to cook for 10 - 15 min. Keep the stove to medium/low. Stir the content occasionally.
  
• Cook until water reduces and everything gets blended well. 
  
• Serve hot Cauliflower and Peas Masala gravy with roti, chapathi or naan.

Notes:

• If you are using frozen peas, put it in hot water separately for 10 min no need to be boiled with cauliflower. Add it to the gravy along with cauliflower.
• If you are using dried peas, soak it in water for overnight or for 7-8 hrs. Pressure cook the peas for 3 whistles and add it to the gravy along with cauliflower.