Ingredients:

• 1 – medium Cauliflower
• 2 – potatoes, boiled and peeled
• 1 tbsp – coriander, finely chopped
• 1 – Green chilli
• 1 – onion, finely chopped
• 1/4 tsp – Turmeric powder
• 1/2 tsp – Dhania powder
• 1 tsp – Lemon juice
• 2 tbsp – curds
• 1/2 tsp – Cumin seeds
• 3 tbsp – oil or Ghee
• For blending to a paste:
• 2 tbsp – grated Coconut
• 1/4 cup – coriander, chopped
• 3 – Green chillies
• 1/2 tsp – ginger, grated
• 1 tsp – garlic, grated
• 1 – Onion
• 1/2 tsp – Wheat flour

Method:

1. Break cauliflower into florets.
2. Simmer in boiling water for 3-4 minutes. Drain liquid and keep it aside.
3. Chop potatoes into medium chunks.
4. Heat oil in a pan.
5. Add cumin seeds and allow to splutter.
6. Add onion and green chilli. Saute till pink.
7. Add the blended coconut paste, turmeric powder, dhania powder.
8. Saute for 2-3 minutes.
9. Add curds, stir continuously till boiling resumes.
10. Add potatoes, cauliflower. Cook till gravy thickens.
11. Stir occasionally to avoid burning.
12. When gravy is thick and oil separates, add lemon juice and it is done .
13. Garnish with coriander.
14. Serve hot with parathas.

Recipe courtesy of Sify Bawarchi