Making curries every single day is sometimes really tiring and deciding on the curry to be made is actually the bigger task than making it. There are only so many vegetables, but then by mixing two or more vegetables you can end up making a different curry. I like cauliflower and I always have capsicum in stock, (adding it to any curry or dish gives it a nice flavor) so I mixed them both in this curry, it turned out to be very flavorful and tasty and a nice side dish to rotis..
Need To Have
- Cauliflower - 1 small
- Capsicum - 2 small
- Tomato - 1 medium
- Grated Ginger - 1 tablespoon
- Turmeric Powder - 1/4 teaspoon
- Coriander Powder - 1 teaspoon
- Garam Masala Powder - 1/2 teaspoon
- Dried Red Chillies - 5
- Cumin Seeds - 1 teaspoon
- Salt - to taste
Put the washed cauliflower florets in boiling water, switch off, leave for 5 minutes, then remove and keep. Slice the capsicum and chop the tomato.
Heat some oil, add the cumin seeds, once it starts sizzling, add the red chillies ( broken into two) and mix. Immediately add the cauliflower and the capsicum and saute for a minute.
Then add salt, turmeric and coriander powders, mix, cover and cook for 3 or 4 minutes. Now add the tomatoes and the grated ginger, mix, cover and cook for cook for 2 more minutes, by this time the vegetables should be cooked. Remove the lid, add the garam masala and a little oil, reduce the heat and keep sauteing the curry for another 3 or 4 minutes.
The cauliflower available in the US gets cooked very fast, and if over cooked will turn mushy, so reduce the cooking time by 1 or 2 minutes.
The red chillies that I have are very mild, please use yours accordingly, you can add red chilly powder later along with the other powders if you find the curry less spicy.