Ingredients

1 medium cauliflower
2 potatoes, boiled & peeled
1 tbsp. coriander finely chopped
1 green chillies
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

Blend to Paste

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

Making time: 25 minutes
Makes: 3 servings
Shelflife: Best fresh.

Ramadan Dishes

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