Golden Potatoes in Coconut Gravy

By now you must have figured out that one of the common ingredients in most of my dishes happen to be coconut milk. So this next dish also happens to be infused with coconut milk. This modified version of the aloo gobi is only different in the fact that I have made this dish in coconut gravy & made the cauliflower extra crunchy. Addition of potatoes can also been seen as an option. This gravy goes pretty well with rice.

Ingredients

• 250 gms cauliflower florets
• 1 cup potatoes par boiled (optional)
• 1 onion medium finely chopped
• 2 tomatoes chopped
• 1 tsp. tomato paste (optional)
• 1 tbsp. chilli powder
• 1 tsp. turmeric powder
• ½ tbsp. coriander powder
• 1 tsp. cumin seeds
• 2 cloves, 1 cinnamon bark, 2 cardamom pods
• 1 tsp. garam masala
• 200 ml coconut milk
• 1 veg stock cube
• Coriander leaves to garnish

Par boil the florets in a sauce pan with enough water, a pinch of salt and a pinch of turmeric powder for about 10-15 minutes. The florets should be crunchy enough and should not be over cooked. Drain and keep them aside.

In a non-stick pan, add clove, cinnamon and cardamom pods and sauté for a while. Add cumin seeds and stir for a while. Add onions and sauté till translucent. Add 1 tbsp. ginger garlic paste and sauté for a while. Add chilli, turmeric, coriander powder and garam masala powder. Sauté for about 3 minutes. Add chopped tomatoes and tomato paste and add 3 tbsp. water and veg stock cube; cover and cook till tomatoes are done.

Add potatoes (if using) and florets; cover and cook for about 2 minutes. Sprinkle some water if necessary.

Add coconut milk and mix completely. Cover and cook on a low flame for about 5 minutes. Remove from heat and garnish with coriander leaves.