Made with AI
Baby Potato and Cauliflower Curry
Ingredients
- baby potatoes500 g
- cauliflower florets400 g
- onion1 medium (about 110g)
- garlic2 cloves (about 6g)
- ginger paste1 tbsp (about 15g)
- vegetable oil2 tbsp (about 28g)
- cumin seeds1 tsp (about 2g)
- garam masala1 tsp (about 2g)
- turmeric powder1 tsp (about 3g)
- chili powder1 tsp (about 2g)
- salt1 tsp (about 6g)
- chopped tomatoes200 g
- chopped cilantro2 tbsp (about 8g)
Instructions
- 1
Wash and halve the baby potatoes if they are large. Cut the cauliflower into bite-sized florets.
- 2
Finely chop the onion and garlic.
- 3
Heat the vegetable oil in a large pan over medium heat. Add the cumin seeds and let them sizzle for 30 seconds.
- 4
Add the chopped onion and sauté for 3-4 minutes until translucent.
- 5
Stir in the garlic and ginger paste, and cook for 1 minute until fragrant.
- 6
Add the turmeric powder, chili powder, and garam masala. Stir well and cook for 30 seconds.
- 7
Add the baby potatoes and cauliflower florets. Mix to coat the vegetables with the spices.
- 8
Add the chopped tomatoes and salt. Stir well.
- 9
Cover the pan and cook on medium-low heat for 20-25 minutes, stirring occasionally, until the potatoes and cauliflower are tender.
- 10
Remove the lid and cook for another 2-3 minutes to thicken the curry if needed.
- 11
Garnish with chopped cilantro before serving.
- 12
Serve hot with rice or flatbread.
