Dry Cauliflower Curry- my style :D

Hi Friends,

Today's recipe has some identity crisis...actually all my life I called it Kashmiri Gobhi knowing fully well it had nothing to do with Kashmir so I am leaving it up to you to give it any name you like...for now I will still call Kashmiri Gobhi :D and here is the recipe...

KASHMIRI GOBHI:

INGREDIENTS:

Phoolgobhi (Cauliflower)

Potato

Ginger

Green chilies

Garam masala

Aamchur (Dry mango) powder

Sugar

Oil

Tejpatta (Bay leaf)

Green coriander for garnishing

METHOD:

Wash and separate cauliflower florets ... peel and dice potatoes in a size that takes same time for cooking as cauliflower. The ratio of cauliflower to potato should be roughly 3:1.

Add tej patta,chopped ginger and green chilies in hot oil..fry for a minute and then add cauliflower and potatoes along with salt...cover and cook till done.

Now sprinkle garam masala, dry mango powder and a little bit of sugar and mix well...add the ingredients in a way that sabzi (curry) tastes sweet sour....that's the main feature of my Kashmiri Gobhi 

Fry a little more and garnish with green coriander.

This dry curry goes well with parathas.

TRICK: To mix the garam masala, sugar and aamchur powder well with sabzi, you can mix all these with a little water and then pour it on  sabzi...when you fry the sabzi, extra water will evaporate.

Happy cooking...