1. Heat oil in a skillet. 2. Once medium hot, toss in cumin seeds, fennel seeds and fenugreek seeds. 3. Allow to sizzle. 4. Once this stops, toss in the curry leaves and lightly stir-fry for 10 seconds. 5. Add chopped ginger and green chillies. 6. Continue to stir-fry until the raw smell of ginger is gone. 7. Fold in the cauliflower florets. 8. Add the masala powders and toss to coat the florets in the same. 9. Stir in the tomato paste and salt. 10. Cover and cook for 10 minutes until the cauliflower florets become tender. 11. Uncover and toss in the boiled and drained potatoes. 12. Remove from flame. 13. Stir in the beaten yoghurt. 14. Garnish with corriander leaves or cilantro and serve hot with rotis or Varsha's Paneer Fried Rice. 15. Enjoy! ---------------------------------------------------------------------------
Nutrition
Ingredients
