Cauliflower & Potato curry

Cauliflower & Potato curry (Alu Gobi) Cauliflower holds a special place in the Indian heart, especially since it is a seasonal vegetable to be prized in the all-to-short winter months.

Ingredients: 

• 1 lb. cauliflower florets 
• 2 onions chopped fine 1 tsp. ginger paste 
• 1 tsp. garlic paste 
• 1 tsp. turmeric 1 tsp. chilli powder 
• 1 tsp. cumin powder 1 tsp. coriander powder 
• 1 large potato, cooked and cubed 
• 1 tsp. salt or to taste Cilantro/coriander leaves
• 1 tbsp. oil

Method: Heat oil in a non-stick frying pan and (or skillet) fry the onions, ginger and garlic, chopped cilantro/coriander together with cumin and coriander powders for five minutes. Add potato, cauliflower florets, turmeric and chilli powders and salt together with half a cup of lukewarm water and cook on medium low heat for fifteen minutes. Mix well to ensure that the vegetables blend with the spices. Be careful not to over cook the cauliflower. Garnish with cilantro/coriander leaves. 

Cauliflower & Mashed Potato Curry The cauliflower curry has several variations in the regional cuisine's, but this one's a very simple recipe.

Ingredients:

• 1 lb. cauliflower florets 
• 1 tsp. ginger paste 
• 1 tsp. turmeric 
• 1 tsp. chilli powder 
• 1 tsp. cumin seeds 
• 1 potato, cooked and mashed 
• 1 tsp. salt or to taste 
• 1 tbsp. oil

Method:

Heat oil in a non-stick frying pan (or skillet) and fry the cumin seeds together with the ginger, for a couple of minutes on low heat. Add potato, cauliflower florets, turmeric and chilli powders and salt together with half a cup of lukewarm water and cook on medium low heat for fifteen