Ingredients:

• 1 – big size Cauliflower (cut into medium size flowerets)
• 2 – big size Potatoes (cut into medium size)
• 1/4 – tsp Onion seeds (optional)
• 2 – Cardamoms
• 2 – sticks Cinnamon
• 4 – Cloves
• 1/2 tsp – Cumin seeds
• 1/2 spoon – Mustard Seeds
• 10-15 – Curry leaves
• 4 cups – Coconut Milk
• 1/2 tsp – chilli powder
• 1 tsp – Turmeric powder
• 1 tsp – cumin powder
• 1 tsp – Garam Masala
• 1 tbsp – ginger-garlic paste
• Salt to taste
• 1/2 cup – Ghee or oil
• For green paste: grind them to paste
• 1 cup – Mint leaves
• 1/2 cup – Coriander leaves
• 2/3 – Green chillies
• For gravy: (grind them to a thin paste)
• 1 large – Onion
• 1/2 cup – grated Coconut
• 2 – Cardamoms
• 2 – Bay Leaves

Method:

1. Heat ghee in a heavy-bottomed vessel.
2. Add cardamoms, cloves, onion seeds, cumin, mustard seeds, cinnamon sticks and curry leaves. Stir for a few seconds.
3. Add onion coconut paste and stir and cook for 5 mins till oil separates.
4. Add ginger-garlic paste. Add the cauliflower and mix well and cook for 5 to 7 mins, stirring occasionally till they are half tender.
5. Add a cup of coconut milk, turmeric powder, chilli powder, cumin powder and salt according to taste.
6. Add potatoes and green paste. Cook for 5 mins stirring occasionally and add the remaining coconut milk.
7. Add garam masala, mix well. Close the lid and cook till the cauliflower and potatoes are tender and cooked.

Recipe courtesy of Anu