Most of the people likes potato cooked in any form. This dry curry best matches with Chapathi and packed for lunch boxes.
|Potato / Aloo||2 nos|
|Cauliflower / Gobi||1/2|
|Ginger Garlic Paste||1 tsp|
|Red Chili Powder||1 tsp|
|Coriander Powder||1 tsp|
|Cumin Powder||1/4 tsp|
|Garam Masala||1/4 tsp|
|Green Chili||3 nos|
|Coriander Leaves||3 tbsp|
Peel the skin and chop the Potatoes. Separate the cauliflower florets in to small. Chop the onion, slit open green chili.
Soak the cauliflower in hot water with salt for about 3-5 min. filter the water and pat dry using kitchen towel. Fry these in oil until they are 70% cooked.
In a wok heat oil, when hot, add onion and saute well till it turns golden brown. Add the curry leaves, green chili and ginger garlic paste. Fry till the raw smell disappears. Reduce the falme and add red chili powder, cumin powder, garam masala powder and the potatoes. Cook for 5 min in low medium flame until the potatoes are well cooked.
Add the fried cauliflower, salt and coriander leaves. Mix well and cook for 3 min.
- Instead of the deep frying, cauliflower can be added directly.
- Tomatoes can also be added, but i wanted it dry.
(*) Serve with Chapathi, Sambar Rice, Curd Rice or any variety rice.