Cauliflower and Potato curry

Cauliflower is a winter vegetable in India, but here in Singapore, fresh cauliflower is available all round the year. What a relief! Cos it is indeed one of my favorite vegetables. DH does have a distinct frown on his face when I prepare cauliflower (he doesn’t like it too much), but when it comes to nutrition I insist I will not compromise; which means I make sure his dietary intake has the right amount of fibers proteins and vitamins. So basically he does not have a choice! That’s what you got on the table honey and you must eat it! 🙂

Let me impart a little bit of knowledge on the vegetable’s nutritional values. An excellent source of vitamin C, we must include cauliflower into our diet on a regular basis, at least 2-3 times a week. If we fail to give our body’s detox system adequate nutritional support, then we might be posing increased toxin related damages to our health system.

You would want to include cauliflower as one of the veggies you eat on a regular basis if you want to receive the fantastic health benefits provided by the cruciferous vegetable family. In fact cauliflower is a vegetable with such anti-detox properties that are closely connected with prevention of cancer; like breast cancer, prostate and ovarian cancer and more.

Alright, enough of the knowledge part. Time for some cooking!:) There are numerous methods by which you can prepare this veggie. Cauliflower with potatoes is a very common dish included in everyday cooking among Indian households.

The following recipe is very simple using only a few ingredients, which you can prepare in less than 10 mins using a pressure cooker! Yet there is no compromise on taste. (If you are not using a pressure cooker, it will take slightly more time, however the florets do not take much time to cook). It is delicious and can be enjoyed with any Indian flatbread like rotis or parathas.

Ingredients:

Cauliflower – 1 big size cut into florets

Potatoes – 2-3 medium sized, cubed

Cumin seeds – 1/2 tbsp

Hing / asafetida – 1/2 tsp

Green chillies – 2 (or as per paste)

Turmeric powder – 1/2-3/4 tsp

Coriander powder – 1 tsp

Amchoor powder – 1/2 tsp

Garam masala powder – 1/2 tsp

Coriander leaves – chopped

Salt – as per taste

Method:

Heat some oil in a pressure cooker. Put cumin seeds, hing, green chillies and stir for a few seconds. Put in the cauliflower florets and turmeric powder. Saute the cauliflower for a few mins. This is mainly done so that the cauliflower does not turn mushy in the latter part of recipe and holds some texture to it.

Then add in the potatoes and all the spice powders, salt. Add chopped coriander leaves and mix everything together. Put very little water (4-5 tbsp – remember that even the vegetables will ooze out some water). Then pressure cook for 1 whistle on high and 2nd whistle on simmer. When you open the pressure cooker if there is still some water left, continue stirring gently until the water dries out.

Serve hot with rotis/paratha/rice.

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