Chettinad Cauliflower curry

Ingredients:

  • 230 ml – coconut milk
  • 3 – baby potatoes, unpeeled and quartered
  • 2 – tomatoes, peeled and chopped
  • 2 – medium onions, sliced
  • 1 1/2 tsp – black peppercorns
  • 1 tsp – fennel seeds
  • 3 – large dried red chillies
  • 3 tbsp – ghee
  • 1 1/2 tbsp – grated ginger
  • 1/2 tsp – hot red chilli powder
  • 1/2 tsp – grated nutmeg
  • 1/2 cup – tomato paste
  • 5 – curry leaves
  • 1 1/2 tbsp – lime juice
  • 1 – medium cauliflower washed, stems removed and cut into medium florets

Method:

  • Coarsely grind the peppercorns, fennel seeds, red chillies and poppy seeds.
  • Heat ghee in a large work. Saute onions until light brown.
  • Add ginger, chill powder, nutmeg and ground spices, stir and cook until it releases its aroma.
  • Add cauliflower florets and stir fry for 3-4 mins.
  • Add all the remaining ingredients except cauliflower.
  • Add the cauliflower when the potato is half cooked.
  • Simmer and cook until the sauce thickens and the cauliflower is cooked crisp-tender.
  • Do not overcook the cauliflower.

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