Indian Cauliflower and Potato Curry

Ingredients

• Cauliflower

  raw

  600g

• Potato

  raw, with skin

  1 potato, large or 369g

• Canola oil

  high stability, non-trans, high oleic (70%)

  3 tbsp or 42g

• Onion

  raw

  1 medium or 110g

• Ginger Garlic Paste

  Shan

  1 tbsp or 11g

• Bay leaf

  dried

  ½ tsp, crumbled or 0.3g

• Cardamom

  ½ tsp, ground or 1g

• Cinnamon

  ground

  ½ tsp or 1g

• Cumin seed

  ¾ tsp, ground or 2g

• Tomato puree

  canned, unsalted

  1 ½ cup or 375g

• Turmeric

  ground

  ¾ tsp or 2g

• Coriander seed

  1 tsp or 2g

• Chili powder

  ½ tsp or 1g

• Black pepper

  ground

  ⅓ tsp or 0.7g

• Garam masala

  Badia

  ½ tsp or 12g

• Salt

  table

  ½ tsp or 3g

• Water

  1 ½ cup or 355g

• Methi Fenugreek Leaves

  Deep Premium Select

  5g

• Cilantro

  raw, coriander leaves

  ¼ cup or 4g

Directions

1. Boil a large pot of water with about 2tsp of salt for the whole recipe (not in ingredients because most of it will be discarded with the water later)
2. Chop the cauliflower into florets, and peel the potato and chop into cubes. Add both to the boiling water, and cook for 6-7 minutes or until they are mostly cooked.
3. Heat the vegetable oil in a skillet over medium-high heat. Dice the onion and add it.
4. When the onions are starting to get translucent, add the ginger garlic paste, as well as the bay leaf, cardamom, cinnamon and cumin. Sauté until the onions are golden brown.
5. Reduce the heat to a simmer and add the tomato purée, turmeric, coriander, chilli powder, black pepper, garam masala and salt. Mix well.
6. Cook over medium heat for 8-10 minutes or until the oil begins to separate from the tomatoes.
7. Add water, 1 tbsp of dried fenugreek leaves (mustard greens would work too). Mix, then add the potato and cauliflower florets.
8. Cook with the lid on for 8-10 minutes. Meanwhile chop some fresh cilantro and add it when the curry is done. Serve with rice or roti.