Cauliflower & Potato

Serves 4-6
Prep time: 10 mins
Cooking time: 40 mins


CAULIFLOWER & POTATO


250g : cauliflower florets
250g : potatoes, peeled and cut into 8 pieces
2 tbsp : lemon juice
3 tbsp : ginger-garlic paste, divided
1/2 cup : red chilli paste plus 1 tbsp
1 tbsp : mustard oil
1 tsp : each, garam masala and chilli powders
1 cup : hung yogurt
50ml : vegetable oil, plus 1 tbsp
2 tsp : cumin seeds
1 cup each, chopped onion and tomato
1/2 cup : cashew nut paste
1 tsp each, finely chopped ginger, garlic and green chillies
salt


PREPARATION
1. Marinate cauliflower and potato in a mixture of lemon juice, 2 tbsp ginger-garlic paste and salt for 20 minutes. Mix in 1/2 cup chilli paste, mustard oil, garam masala and yogurt. Cook, covered, over a medium heat for 8 minutes. Set aside.
2. To make the gravy, in a pan, heat 50ml oil and crackle 1 tsp cumin seeds. Add remaining ginger-garlic paste, onion and 1 tbsp chilli paste. Sauté for a minute on high heat then add tomato, chilli powder and cashew paste. Cook until oil begins to appear on the surface. Set aside.
3. In a large saucepan, heat 1 tbsp oil and crackle remaining cumin seeds. Add ginger, garlic and green chillies. Sauté and then add cauliflower mixture, gravy and remaining ingredients. Cook until vegetables are tender; garnish and serve.