Ingredients: cups Cauliflower (gobi) - florets, Potatoes (Aloo) - diced, cup Raw Peanuts (Moongphali) - husked, Green Chilli - chopped, teaspoon Mustard seeds, Bay leaf (tej patta), Tomatoes - pureed, tablespoon Ginger - made into paste, cup Gram flour (besan), tablespoons Curd (Dahi / Yogurt) - (optional), tablespoon Coriander Powder (Dhania), tablespoon Red Chilli powder, teaspoon Turmeric powder (Haldi), teaspoon Cumin powder (Jeera), teaspoon Garam masala powder, - to taste, tablespoons Coriander (Dhania) Leaves - chopped, Oil - as needed, No Onion No Garlic (Sattvic) diet
Instructions: To begin making the Potato & Cauliflower In Peanut Curry Recipe, dry roast the peanuts and remove the husk completely. If you want you can roast them again for better flavor. Collect the roasted peanuts in a grinder jar and grind to make a fine powder and keep aside.In a kadai/wok, heat a bit of oil and add bay leaf and mustard seeds and wait till they crackle. Add grated ginger and saute.Now add besan and roast it for few seconds and immediately add the tomato puree in it and stir nicely.Add coriander powder, red chilli powder, turmeric powder, cumin powder and garam masala powder and fry the masala till oil starts leaving from sides.Now add curd (you can skip this step if you want) and fry for another minute or so.Once the masala starts smelling great and flavoured, add roasted peanut powder and mix nicely.Cook for another 2-3 mins and add cauliflower and potato pieces, add water to make the curry. The curry is thick hence be careful while adding water. Adjust salt and let the curry come to a boil.Simmer the gas, and cook the curry for another 5 mins on low flame with lid closed till the vegetables are cooked.Once the Potato & Cauliflower Curry is done, turn off the gas and transfer the curry in a serving bowl and garnish with some fresh coriander.Serve Potato & Cauliflower In Peanut Curry Recipe with Butter Naan and Mooli Raita for your weeknight dinner.