The addition of spices gives this curry an awesome flavor. I rarely use ground anardhana in dishes, but in this curry it gives a nice tangy taste that perfectly balances the other spices. Curry goes great with both rice or roti.
Ingredients: Serves 4 Potato - 2 medium, peeled and chopped
Cauliflower - 2 cups florets (about half of a medium cauliflower)
Onion - 1 medium, chopped
Tomato - 1 medium, chopped
Ginger+garlic paste - 1tsp
Red Chili flakes - 1tsp (adjust as per taste)
Kasoori methi - 1tsp, crushed
Cilantro - 3tbsp, finely chopped
For the Spice Mix:
Garam Masala - 1tsp (homemade or store bought)
Turmeric - ½tsp Rock Salt (or regular salt) - to taste
Besan/ Chickpea flour - 2tbsp
Anardana pd/ Ground dried pomegranate seeds - ½tsp
Ground Coriander - 1tsp
Ground cumin - ½tsp
For Tempering:
Cumin seeds - 1tsp
Garlic - 2 cloves, finely minced
Method:
- Par boil potato and cauliflower until fork tender. I microwave them separately to expedite the process. Heat a large nonstick skillet on medium flame, add 1tbsp oil and saute potato and cauliflower separately until lightly golden, about 8~10 minutes. Alternately you can deep fry uncooked veggies until golden. Remove onto a paper towel lined plate.
- Heat 2tbsp oil, add onions, ginger+garlic paste and cook for 4~5 minutes or until the onion turns lightly browned around the edges.
- Add tomato and cool till mushy. Next add the fried potato and cauliflower, mix well and cook for 2~3 minutes.
- In the meantime, combine the spices for the spice mix in a small bowl. Stir well and add this to the veggie mixture, cover and cook on low flame for all the flavors to mingle, about 6~8 minutes.
- Next add crushed red pepper flakes, kasoori methi and chopped cilantro. Cook covered for another 5 minutes. Turn off the heat and add the curry to the serving bowl.
- For the Tempering: Heat 2tsp oil in a small pan, add the cumin seeds and garlic. Once the seeds start to splutter and garlic is golden, pour the tempering over the curry. Serve with roti or rice.