Bloemkoolcurry, origineel Indiaas recept

Ingredienten :
1 fresh cauliflower, trimmed and cut into small florets
1 potato and one carrot - cut into bite sized cubes
1 onion - finely chopped lengthwise
8 ripe, juicy tomatoes - chopped
2 fistfuls of soaked red beans (peas, chickpeas or other types of beans also work)
1 teaspoon of red chilli powder
1/2 teaspoon of salt and turmeric

Masala: Make a paste of 5 to 6 tablespoons of coconut (dry or fresh)
1 tablespoon of poppy seeds small pieces of cinnamon and two clovesfew sprigs of cilantro, small piece of ginger and two garlic cloves.



Bereiding :
Heat one tablespoon of peanut oil in a large, wide pot over medium heat. Do the popu or tadka (toasting mustard seeds,cumin and minced garlic). Add the onion, fry it till golden. Add the cut tomatoes, increase the heat, cover and cook for about 5 to 10 minutes, until the tomatoes soften when pressed with the back of a spoon.
Because cauliflower can cook easily and when overcooked gives out unpleasant Sulfur smell, first add the cut potatoes, carrots and red beans to the tomato gravy. Cook them until they are almost tender fork, then add the cauliflower florets to this mix. Add the masala paste, salt, turmeric and red chilli powder. Stir to combine. Reduce the heat to medium low, cover and simmer for about 20 minutes. Finally stir in the finely chopped cilantro and serve, either warm or at room temperature.



Recipe from Mahanandi, thanks !