You know how it is sometimes. You prepare a new recipe, you like it so much, you have to make it again the next day. That’s what happened to me with cauliflower. I loved the gobi I prepared last weekend very much, I made it again today. This time, I also added few potatoes to the pot. The friendship between brain-like cauliflower and belly-like, comforting potatoes is legendary. The fragrant kasuri methi and the sweet golden raisins addition made this lovely friendship even more endearing to me. I can surely say that this is the best cauliflower curry I have ever made next to my amma’s recipe. Good use of cauliflower that’s in season.
Recipe:
3 cups cauliflower florets
1 cup, cubed potato
2 cups, finely chopped tomatoes
½ cup, finely sliced onion
Seasoning:
1 tablespoon each - grated coconut, and kasuri methi
½ teaspoon each, or to taste - Turmeric, red chilli powder and salt
¼ cup - golden raisins
For popu or tadka:
1 tablespoon peanut oil
1 garlic, finely chopped and a pinch each- cumin and mustard seeds
The preparation is easy. Heat oil in a sturdy pot over medium heat. Add and toast garlic to pale brown, and then cumin and mustard seeds. When seeds start to pop, add onions. Saute to soft. Next goes the tomatoes. Cook them to soft on high heat, and mush them using a sturdy spoon or spatula.
Add potatoes, and cook to just tender. Add cauliflower. Also the items listed in seasoning, along with half cup of water. Mix. Cover the pot and simmer. When cauliflower reaches the tenderness you desire, turn off the heat. Serve the curry hot with rice or with roti.
Kasuri methi adds wonderful aroma, whereas golden raisins soaked up in spices add khatta-metha taste to aloo-gobi. Delightful!
