Recipe and Photo Courtesy: Priya (my friend)
Potatoes-2 average sized (Cut in slices)
Frozen cauliflower florets -equal in volume to the potatoes (cut in half vertically –thawed)
Canned Tomatoes- 4 Tbsp (diced) or 2 fresh tomatoes
Onion-11/2(cut in thin slices)
Green chilly -3(Slit vertically)
Crushed tomatoes-2 tbsp
Garlic-1 tsp (crushed)
Jeera/ Cumin powder-1/2 tsp
Turmeric powder-1/2 tsp
Red chilly powder-1/2 tsp
Dhaniya/ Coriander powder -1tsp
Garam masala- 1 Tbsp
Oil- 5 Tbsp
-In a wide nonstick pan, add oil.
-When hot, add garlic. After a couple of minutes, add green chilies and onions.
-Saute till onions are golden brown.
-Add a pinch of salt. Then add turmeric powder and red chilly powder, Sauté for 2 min.
-Add diced tomatoes and fry for 3-4 min. To this, add dhaniya powder, jeera powder and garam masala. Continue to cook for 4-5 min
-Now add potatoes and stir in such a way that the gravy coats it.
-Close it with a tight lid and let it cook well, stirring once in 3 min to avoid sticking to the base. This may take 10-12 min. (To quicken the process, you can microwave the sliced potatoes on HIGH for 3 min and then add it to the gravy)
-When the potatoes and 3/4th done, add crushed tomatoes and mix well.
-Then add thawed cauliflower. (If you are using fresh cauliflower, add it in the previous step along with potatoes).Check for salt.
-Cover and cook till potatoes are cooked well.
-Garnish with fresh coriander leaves.
-Serve with hot Naan bread.