Ingredients:

• 1 – Cauliflower – cut into florets
• 3 – Potatoes
• 3 tsp – Ghee
• 3 – Onions
• 1 tsp – Ginger
• 1 tsp – chilli powder
• 3 – Red Chillies
• 1 tsp – pepper Corns
• 1/2 tsp – nut meg
• 1/2 cup – Tomato paste
• 2 – Tomatoes
• 1 cup – Coconut Milk
• 1/2 tsp – Lemon juice
• Curry leaves – a few

Method:

1. Heat ghee in a large pan on medium heat. Add onions and saute until light brown.
2. Add ginger, red chilli powder, coarsely ground red chillies, peppercorns, grated nutmeg.
3. Mix well, cook for few minutes, stirring often.
4. Add quartered potatoes, tomato paste, curry leaves, chopped tomatoes and stir, cover and cook on low heat.
5. When potato is half cooked, add cauliflower.
6. Add coconut milk, simmer and cook until sauce thickens, cauliflower is crisp and tender.
7. Serve.

Recipe courtesy of Gayathri