• 400gms cauliflower, cut into large florets
  • 4 large new potatoes halved or two large normal potatoes peeled and quartered
  • 1 small onion, chopped
  • 1 tomato, quartered
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • 1 bay leaf
  • Half tsp garam masala
  • Quarter tsp turmeric powder
  • Half tsp chilli powder
  • 1 tbsp oil
  • Fresh coriander to garnish
  • Salt to taste


Heat the oil and fry the bay leaf, until it starts sizzling. Then fry the onions until translucent.

Throw in the potatoes, all the powders apart from the garam masala, add half a cup of water, cover the pot and cook the potatoes.

When the potatoes are almost cooked (you will be able to insert a fork into the potatoes with some difficulty), add in the cauliflower and the tomatoes.

Cover the pot and cook until the cauliflowers become soft and a fork can be inserted into them easily.

It’s very important to add the cauliflower when the potatoes are almost cooked or they’ll be overcooked.

Add salt and sprinkle garam masala and fresh coriander to finish. This dish should be served with a light curry base, ideally with some rice.

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