In our family, we serve this curry with hot freshly made Roti! It’s ultimate comfort food for us!
Mildly spiced yet very flavorful.
Ingredients:
For the Curry -
3 cups cauliflower in small florets washed and drained
2 Gold Potatoes - washed and cubed in 3/4” dice
1 cup frozen peas - defrosted, washed and drained
3 Tablespoons of oil (I like to use Avocado or extra virgin olive oil)
1/2 tablespoon of black mustard seeds
1/2 teaspoon of hing
1 serrano chili finely chopped
1 tablespoon turmeric powder
1/2 tsp red chili powder( adjust heat to liking)
1/2 tablespoon cumin powder
1 1/2 tablespoon coriander powder
1/4 cup cilantro/ fresh coriander leaves washed and chopped
Couple wedges of lemons
For Roti Flat Bread:
2 cups Indian Duram whole wheat roti flour
1 tablespoon oil (Avocado or extra virgin olive oil)
3/4 cup cool water to bind
1/2 cup dry flour in a plate (this will be needed to dip and roll rotis to prevent sticking while rolling)
Few tablespoon of ghee or butter
Before making the curry, make Roti dough as it needs time to hydrate and gluten needs to relax.
For Rotis:
Equipment required:
Flat skillet
Rolling Pin
A flat wooden Board to roll roti in 6 to 8 inch diameter.
In a medium bowl, stir together the flour, oil and water until the mixture pulls away from the sides. Add 1 tsp of oil if dough too sticky OR if dough seems too dry, sprinkle 1 tsp of water. Knead until smooth and pliable, about 2-3 minutes.
Cover the dough with a damp tea towel to prevent drying. Let the dough rest while you prepare the curry.
For the Curry:
Preheat a non-stick pan that has a with lid on medium heat.
Once pan is heated, add oil and let heat till it is shimmering (do not let it come to smoking point).
Add mustard seeds, hing and chilles (stand back as mustard seeds may pop).
Stir quickly for few seconds to avoid burning. Add potatoes. Stir to mix the seasoning. Cover and turn down flame to medium-low. Stir frequently to avoid sticking to the bottom.
In about 6-7 minute, add cauliflower and green peas. Add turmeric powder and red chili powder. Stir to coat all veggies. Cover and let steam for 4 mins.
Remove lid and piece a piece of potato to check if it’s cooked through. It may need couple more minutes. Cover and check again. Be careful to not over cook the veggies as they will turn to a mush!
Add coriander and cumin powders, couple sprinkles of salt, and all of the cilantro / coriander leaves. Stir one final time to coat all the veggies. Taste for salt and add as needed. Squeeze coupke wedges of lemon. Serve hot with Rotis.
Finish making Rotis:
Preheat an unoiled skillet to medium high heat. Divide dough into golf-ball size balls and set aside covered with a damp tea towel.
Dip each roti ball into dry flour. Flatten the balls with the palm of your hand on a rolling board, then use a rolling pin to roll out each piece into a 6 to 8 inch diameter round. Dip into flour and roll. Lift roti, dip in dry flour and roll to a quarter turn. Keep doing that until roti is about 6 to 8 inches in diameter.
Cook the roti for 30 seconds and turn turning over and cook for about 45 seconds. The roti should have some darker brown spots on both sides.
Remove on a plate and smear with ghee. Keep covered to retain heat
Repeat rolling out rest of the rotis.
Eat them warm with curry!
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