The combination of cauliflower and potato is a combination of flower and root, the most common combination of vegetables used in curries, this combination is also referred as ‘Aloo – Gobi’ – a vegetarian dish from the Indian subcontinent, popular in Bangladeshi, Pakistani, Indian and Nepali cuisines.
(Source of Information: Wikipedia)
Making vegetarian food delicious requires ingredients that can add a great amount of flavor, read the recipe to check out the magic ingredient I had used to enrich the curry of cauliflower and potato with flavour and proteins.
Cauliflower & Potato Curry Recipe:
Quantity of vegetable: approx. 250 gm of cauliflower flowerlets, approx. 250 gm of potato pieces
- Curry Paste: Grind slices of a medium onion, slices of 2 medium tomatoes and 6 garlic cloves into thick sauce.
- Peanut powder: Dry roast a generous handful of peanuts until its husk begins to peel off, grind the roasted peanuts along with its husk (for strong flavour) into powder. (Peanuts are rich in essential nutrients including protein.)
- Saute the curry paste in adequate quantity of warm, any mild-flavour vegetable oil until the sauce condenses to a reasonable extent, smidgen the sauce with salt – according to preference of flavour, blend the mix with ¼ tsp. of turmeric powder and ½ tsp. of kashmiri chilli powder (kashmiri chilli powder gives food soft red colour with diminutive amount of pungency – you can also opt to use any other chilli powder according to preference of flavour), add slices of potatoes and cauliflower flowerlets to the sauce, blend the vegetable mix with peanut powder, and add the mix with chickpea stock (a leftover from salad of brown chickpeas) or water – according to the consistency of curry you prefer, simmer the combination for approximate 5 minutes.
A curry of cauliflower and potato flavourful with the flavour and aroma of peanuts.
Serving size: approx. 6
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