Cauliflower and potato curry

Name: Cauliflower and potato curry
Yield: Serves 4
Cuisine: India
Ingredients: 1 small cauliflower or 350 g/12 oz cauliflower florets, with outer stalks removed; 175 g/6 oz fresh tomatoes, chopped; 5 ml/1 tsp ground coriander; 500 g/1¼ lb potatoes; 15 ml/1 tbsp chopped fresh coriander (cilantro), to garnish; 115 g/4 oz frozen garden peas; 5 ml/1 tsp salt, or to taste; 5 ml/1 tsp ginger purée; 1 large onion, finely sliced; 5 ml/1 tsp garlic purée; 2.5 ml/½ tsp ground turmeric; 2 fresh green chillies, chopped (deseeded if preferred); 45 ml/3 tbsp sunflower oil or olive oil

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Complete Indian Regional Cookbook

By Mridula Baljekar

Published 2017

About

This highly spiced vegetable curry, Phoolkobi, Motor Alu Alur Jool, is often served as a delicious vegetarian alternative for Hindu festivals on which meat is forbidden, and other special occasions.

Ingredients

500 g/1¼ lb potatoes
1 small cauliflower or 350

Asia
India
Northeast India
Side dish
Gluten-free
Vegan

Method

Halve or quarter the unpeeled potatoes according to their size - the pieces should be quite chunky so that they do not fall apart during cooking.
Divide the cauliflower into florets, about 2.5cm/1in in size, then blanch them for about