Indianby Wikibooks CookbookPotato and Cauliflower CurryServes1Keep screen onSaveShare Cook my versionIngredientsServings−1+800 g (6.5 ea.) medium tomatoes, diced or puréed2 big cauliflower cut into chunks4–5 potatoes, peeled and cut into cubes1 lemon, juiced3–5 tablespoons of ghee or vegetable oil1 teaspoon cumin seeds (jeera)5 tablespoons salt1 tablespoon ground curcuma (turmeric)2 tablespoons ground coriander1–2 tablespoons ground chilli2–4 tablespoons garam masala5 sprigs of mintStepsStep-by-step0 of 6 done1Heat the ghee/oil in frying pan, wok, or karahi (an Indian utensil specially used for frying purposes)2Add cumin seeds and wait until they turn a light brown color.3Add the spices (except for garam masala) and the tomatoes.4When the mixture turns oily, add the vegetables.5Roast the cauliflower and the potatoes until they turn soft. Stir occasionally.6Add the garam masala, mint, and lemon juice.Photo: Wikibooks Cookbook contributors · Wikimedia Commons · CC BY-SASource: Wikibooks Cookbook
