• 2 organic cauliflower (gobi), medium, cut into small florets
• 2 organic onions, medium, chopped
• 1 tsp cumin seeds
• 3 tsps organic ginger-garlic paste
• 1 tsp organic turmeric powder
• 1 tsp dry mango powder (amchur)
• ½ tsp green chillies
• ½ tsp garam masala powder
• 2 tsp coriander powder
• 3-4 tsps cold pressed organic avocado oil
• 4 tbsps chopped organic cilantro
• Salt to taste
Preparation
• Heat four teaspoons of cold pressed organic avocado oil in a pan on medium heat. Add cauliflower florets and fry for two to three minutes and then add the sliced potatoes.
• Fry on medium-low flame for seven to eight minutes till potatoes and cauliflower have some brown spots on them.
• In the same pan heat half a teaspoon of oil on medium heat and add cumin seeds and let them crackle. Add the onions and cook for two minutes till translucent.
• Add the ginger-garlic paste and cook for another two minutes or till the raw smell goes away. Add the chopped tomatoes and cook for two minutes until they are a little soft.
• Add turmeric powder, green chillies, coriander powder and mango powder. Cover the pan and let the masala cook for two to three minutes and then add the potatoes and cauliflower to it and mix.
• Add chopped coriander leaves and give a good mix. Add garam masala and cook the potatoes and cauliflower on medium-low heat for five to six minutes.
• Add salt and cover the pan and cook for more additional six to seven minutes on low flame or till the potatoes and cauliflower are tender but not soggy. If you feel the masala is sticking, you may add some water. Add one tablespoon at a time and only add enough to cook the veggies.
• Garnish with some more coriander leaves and serve hot with any Indian roti.
Chef Anjum Anand has worked across the world in innovative restaurants but her real love is delicious and stylish food that is simple enough to cook at home.
Add the gattas, garam masala and mint and bring to a boil, cover and simmer for 10 minutes. Adjust the seasoning, garnish with grated paneer and coriander. Serve hot.
If you are adding eggs, whisk them in a glass measuring cup. After the lentils are cooked, slowly pour the eggs into the simmering lentils while slowly stirring with a wooden spoon.
Spinach koftas are filled with paneer and served floating on a saffron coloured, velvety gravy. It also stands for shaam, or dusk, as represented by the darker shades of the spinach, while the paleness of the paneer symbolizes savera or dawn.
