from Fifie Mendonca
Cut cauliflower into flowerets. Cube potatoes.
- Cauliflower 1
- Potatoes 4
- Oil 1/4 cup
- Cumin seeds 1 tsp.
- Ginger 1 in. stick
- Garlic 3 cloves
- Turmeric 3/4 tsp.
- Red Chili Powder 1 tsp.
- Tomatoes 3
- Garam Masala 1 tsp.
- Coriander powder 2 tsp.
Heat oil and saute cumin seeds for about a minute.
Add garlic and ginger, stir and add potatoes.
Bhoona*, add turmeric and chili powder, and bhoona again.
Add tomatoes and simmer for about 5 minutes.
Add cauliflower and high heat for about a minutes.
Lower heat, cover and let simmer for about 15 minutes.
Curry should be damp-dry.
Bhoona* is a technique that is essential to Indian cooking.
The bhoona technique means that the mixture is cooked over medium-high
heat, with constant stirring to avoid scorching, until all liquids
are reduced and the spices coat the meat like a paste.
About 1/2 cup of water can then be added, the dish covered, and
a gravy created as the dish becomes liquified again.