Cauliflowers (gobi) and potatoes (aloo) are best buddies when it comes to making a delicious curry. Poppy seeds, the white ones to be precise are used variously in Indian cuisine.....most often they are pasted and added to curries. These tiny seeds play a significant role in making numerous curries irresistible in taste.J
Have a taste of this rich & flavorful curry for a pleasurable change.J
Serves : 4-5
Ingredients Required :
⁕1 medium head cauliflower cut into florets and hard stalks removed
⁕2-3 medium sized potatoes cooked, peeled and quartered
⁕40 grams (about 3.5 tablespoons) white poppy seeds
⁕1 medium red onion peeled, cleaned and thinly sliced
⁕2 medium tomatoes cleaned and roughly chopped
⁕1 teaspoon freshly grated ginger
⁕1 teaspoon grated garlic
⁕2 cloves (laung) crushed
⁕2 green cardamoms (choti elaichi) pods extracted and crushed
⁕1/3 teaspoon cumin seeds
⁕1/4 teaspoon red chili powder
⁕1/2 teaspoon Kashmiri red chili powder/ Hungarian sweet paprika powder
⁕1 teaspoon curry powder
⁕1/2 teaspoon garam masala powder
⁕2 tablespoon cooking oil
⁕salt to taste
⁕1+ 1/3 cup water
⁕1/4 teaspoon turmeric powder (pisa haldi) + a pinch salt for braising
Process : Boil 1/3 cup water and transfer it into a heat proof bowl.
Add poppy seeds and let soak for 20-30 minutes. After soaking it becomes easier to paste the seeds as they absorb water. Grind soaked seeds into a smooth paste along with 2 teaspoon extra water. Set aside.
Toss cauliflower florets with turmeric and a pinch salt till evenly coated.
Heat 1/2 tablespoon oil in a deep pan/ skillet. Add florets, fry on medium-high heat till the outer turns golden-brown and aromatic. Transfer the florets onto a plate.
turning golden brown on the outside
Return pan/skillet to heat. Pour 1 tablespoon oil, add cumin and let crackle.
Turn heat to low. Stir in clove and cardamom for a few seconds till aromatic.
Add sliced onion,stir to coat with oil and fry till they get soft and golden.
Next, stir in grated ginger and garlic. Cook stirring occasionally till raw smell disappears (about a minute).
Next, add chopped tomatoes and both chili powders. Stir cook till tomatoes get soft.
add chopped tomatoes
cooked till tomatoes get soft
Add curry powder and stir once for blending well.
Turn heat to high. Add previously made poppy seed paste, garam masala powder...add 1/2 tablespoon oil and stir cook for about 2 minutes.
Finally stir in water,salt and browned cauliflower florets.
Let come to a boil. Turn heat to medium and add potatoes.
Cover and cook till florets get tender and gravy thickens (3-4 minutes).
Turn off heat. Serve warm garnished with chopped cilantro/parsley leaves.
This curry pairs beautifully with rice and flat breads too.
A From The Blogger’s Keyboard
ü Initially, potatoes should be slightly under cooked. They get completely cooked as the curry gets made. This ensures they are soft but don’t get deformed.
ü Use boiling hot water to soak poppy seeds. This reduces the soaking time considerably.
ü After soaking, the poppy seeds must be blended into a smooth paste…this provides the curry a velvety texture. You may add 2-3 spoons of water for aiding the grinding process.
ü The cauliflower florets are braised. First they are fried in hot oil for a few minutes. This gives them a lovely brown color and enhances flavor. Don't be tempted to use too much turmeric,else the curry tends to taste slightly bitter.
ü While cooking this curry, right amount of heat applied is important as it helps flavors blend well.
ü Stirring spices and herbs promotes even cooking, prevents them from sticking to the pan surface and getting charred.
ü After adding water, cook till cauliflower florets get tender…but not over cooked/mushy.
ü You may increase/decrease the amount of water by half cup while cooking for getting a thinner/thicker gravy respectively.You may also add a pinch of sugar for slight hint of sweetness in this curry.
Happy Cooking & Have A Beautiful Day!!!