Potato cauliflower curry

Ingredients

• Potato - ¾ large diced
• Cauliflower Florets - 3-4 cups
• Onion - 1 large
• Curry Leaves - a few
• Mustard Seeds - ¼ teaspoon
• Bay Leaf - few
• Turmeric Powder - ¼ teaspoon
• Chili Powder - ½ teaspoon
• Red Chilies - 5-6 nos.
• Cinnamon Stick - 1
• Cloves - 3 nos.
• Cardamom - 2 nos.
• Pepper Corn - ½ teaspoon
• Coriander Seeds - 1 tablespoon
• Cumin Seeds - 1 tablespoon
• Fenugreek Seeds - ¼ teaspoon
• Coconut - grated or Pieces ¾ cup (divided into ¼ cup and ½ cup)
• Tamarind - lime size
• Cooking Oil - 3 tablespoon
• Salt to taste
• Hot Water - 1 cup
• Ginger - 1 inch
• Garlic -4 nos.

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Preparation

• Heat a non stick pan, add a few drops of Oil and fry half of the Onions and set aside. In the same pan fry the Red Chilies, Coriander Seeds, Fenugreek Seeds, Cinnamon Stick, Cloves, Cardamom and Cumin Seeds, until aromatic and set aside.
• Now fry ¼ cup of Coconut in the pan and add it the Onions, Tamarind and the Spices, using some hot water grind it to a paste and leave it aside.
• In the meantime soak the remaining Coconut in hot water, blend and strain the Coconut Milk. Mince or crush the Garlic and Ginger using a garlic press.
• In a heat bottomed pan, heat 2-3 tablespoons of Oil, add the Mustard seeds, the reserve of Onion, Curry Leaves and Bay Leaves. Next goes the crushed Ginger and Garlic sauté until the raw smell disappears.
• Throw in some Salt and Water and cover and cook until the Potatoes are half done.
• Now when the Potatoes start turning color add the Cauliflower Florets and cook for about 10 minutes, then pour the Coconut Milk and cover and cook until done.