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.
