Cauliflower and Vegetable Curry (With Almonds and Spices)
The Cauliflower and Vegetable Curry is a simple and delectable combination of steamed vegetables in an almond gravy, with the mild spices and low-fat milk cream. The addition of homemade garam masala along with the almonds brings out delicious taste and texture to the curry. You can serve the Cauliflower and Vegetable Curry along with your favorite Indian Bread and Raita for a weeknight dinner or even parties.
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1 large cauliflower (about 20-25 florets)
2 carrots, cut lengthwise
10 green beans, cut lengthwise
2 potatoes, boiled and cubed
an inch piece of ginger
1 onion, roughly chopped
2 cloves garlic
1 cup of tomato puree
1/2 teaspoon turmeric powder
1 teaspoon garam masala powder
1/4 teaspoon chilli powder
2 tablespoons fresh cream
salt to taste
a small bunch of coriander leaves, chopped
Directions for Cauliflower and Vegetable Curry
To begin making the Cauliflower and Vegetable Curry, we will first steam the vegetables in a steamer. Place all the vegetables in a steamer, sprinkle some salt and steam until just about cooked. Once the vegetables are power cooked, keep them aside.
In the next step, make a smooth paste of the ginger, onion, garlic and almonds in a food grinder. Keep this paste aside.
Heat a heavy bottomed pan or Kadai; add a tablespoon of oil and add the onion garlic almond paste mixture. Stir fry on medium heat until the raw smell from the onion goes away. Next, add the turmeric powder, garam masala powder and give it a stir for a few seconds.
Next, add the turmeric powder, garam masala powder, chilli powder and give it a stir for a few seconds. Finally, add the tomato puree, the cream, steamed vegetables and salt.
Give the Curry a good stir, check the salt and spice levels at this stage and adjust to suit your taste. Simmer the Cauliflower and Vegetable Curry for 4 to 5 minutes until the vegetables absorb all the spices and the gravy.
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