Stir-fried Cauliflower and Potato Dry Curry




  • ½ lb potatoes
  • ½ lb cauliflower florets
  • 1 green chili finely chopped
  • 2-3 garlic cloves finely chopped
  • 1 teaspoon cumin seed
  • ½ teaspoon coriander seed
  • ½ teaspoon chili powder
  • 1/8 teaspoon turmeric powder
  • 1 tablespoon canola oil
  • Salt



  • Peel and cut the potatoes into about one inch cubes
  • Par boil the potatoes in boiling water until ¾ done – about 10 minutes (add a little salt to the boiling water so that, when potatoes are cooked, they will absorb the salt and makes it tastier.)
  • Drain well and set aside
  • Dry roast ½ teaspoon cumin seed and coriander seed until fragrant
  • Let cool and grind into a powder
  • Heat oil in a large skillet
  • When hot, add rest of the cumin seed (½ teaspoon) and fry until they splutter
  • Add green chili and garlic and fry for about one minute
  • Now add cauliflower to the skillet and add a bit salt and fry on low flame for about 5-7 minutes
  • Add potatoes, and the ground powder, chili powder, turmeric powder and fry uncovered on low flame for about 10-12 minutes.  Sprinkle little water at a time if  needed.
  • Now cover the saucepan and fry more for a minute
  • Turn the flame out and leave for about 10 minutes in the pan before transferring to a serving dish
  • Serve warm with rice or roti.
  • Yields: 3 side dishes

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