1 large cauliflower
2 potatoes, boiled & peeled
1 tbsp coriander, finely chopped
1 green chillies
1 onion, finely chopped
¼ tsp turmeric powder
½ tsp dhania powder
1 tsp lemon juice
2 tbsp curds
½ tsp cumin seeds
3 tbsp oil or ghee
To be ground into paste :
2 tbsp coconut, grated
¼ cup coriander, chopped
3 green chillies
½ tsp ginger grated
1 tsp garlic grated
1 onion
½ tsp wheat flour
Directions :
- Break cauliflower into florettes. Simmer in boiling water for 3 to 4 minutes.
- Drain, keep aside. Chop potatoes into medium chunks.
- Heat oil in a pan, add cumin seeds, allow to splutter.
- Add onion and green chilli, saute till pink.
- Add paste, turmeric powder, dhania powder, saute for 2-3 minutes.
- Add curds, stir continuously, till boiling resumes.
- Add potatoes, cauliflower, cook till gravy thickens.
- Stir occasionally to avoid burning.
- When gravy is thick and oil separates, add lemon juice and it is done .
- Garnish with coriander, serve hot. Enjoy!
