& Tomato Curry
from Asha Kumar - Detroit, Michigan,
This is a tasty and delicious curry which goes very well with plain
rice or with rotis.
Little florets of cauliflower are cooked in a richly spiced tomato
sauce to give it an unforgettable taste.
This dish is very popular in the northern regions of India and can
be prepared as a side dish for a formal lunch.
In a blender, put the diced tomatoes, salt, garam masala powder, cumin
powder, coconut powder and chilli powder and mix well to form a smooth
- 1 medium-sized cauliflower - cut into little florets
- 2 small tomatoes - diced
- 1 small onion - diced
- 1 medium-sized potato - diced
- 2 tsp salt
- ½ tsp garam masala powder
- ½ tsp chilli powder ( this is a spicy powder which is available
in Indian stores, it's used to make the curry hot. You can use
as little as you want.)
- ½ tsp cumin powder
- 1 tsp coconut - dessicated or fresh
- ¼ tsp lemon juice
- 1 tblsp olive oil
- cilantro leaves
Keep a heavy frying pan on the stove, add olive oil.
When the oil becomes hot, add diced onions, potatoes and cauliflower
Fry the vegetables until they become tender and soft.
Add a little water if required, cover and cook for 10 minutes.
Once the vegetables are cooked, add the blended mixture and raise
heat to high. Mix the curry well and cook for 5 - 6 minutes.
Remove from heat and add lemon juice to give it a tang.
Garnish with cilantro leaves and serve hot.