** Potato/Cauliflower

Potato/Cauliflower

1 Cauliflower

2-3 medium size potatos

1 small capsicum

½ small cup green peas (Optional)

A pinch of Kashuri methi (Optional)

1 Tomato (Puree)

½ teaspoon ginger paste

1 ½ teaspoon garlic paste

5-6 teaspoon onion paste

Jeera (Cumin) powder ½ teaspoon

Dhania (Corriander) powder ½ teaspoon

Garam masala powder ½ teaspoon

1 stick of dalchini cinnamon

½ teaspoon sugar

½ teaspoon powder of big and small elaichi (cardamom)

1 bay leaf

Oil to fry

Salt to taste

Termeric powder 1 teaspoon

Cut the cauliflowers into medium size florets.Cut the potatos into medium size cubes .cut the capcicum into thre four pieces.Puree the tomato and keep aside. In a deep frying pan or kadai add oil. Add the cut vegetables and fry in high heat without salt or turmeric. Wait till it started glazing on top. Fry till it becomes partially (25%)golden brown. Remove add little more oil into the pan.Add Kashuri methi. Add dhania, Jeera powder into it. Add ginger, garlic and then onion paste into it. Fry till the masala leaves oil.Add the tomato puree fry till all the moisture gets absorbed. Add the fried vegetables. Add salt and turmeric powder. Fry a bit . Put the lid and leave stirring occasionally to avoid burning from the buttom. Keep it like that till all the vegetables go tender. Add water as per your taste.Add Garm masala and the Cinnamon and cardamom powder .Add the bay leaf.Add the sugar. Put the lid to bring into a boil. Then simmer for 10-15 min.

Serve hot garnishing with fresh chopped coriander leaves.

* Add 1/2 teaspoon green chilly paste or red chilly paste according to you choice while frying masala.

* Cut the potatos and Culiflower florets and dip it in plain water adding one teaspoon of salt. Keep it for 15-20 min You will be amazed to see the farmfresh look of your cauliflower .It tastes superb after cooking too.