Cauliflower, Potato and Tomato Curry

An Indian wedding goes many many days long. The typical Indian wedding is approximately 3 to 5 days long. Can you imagine planning all different breakfast, lunch and dinners for hundreds of guest for all those days? Especially when the bride’s family loves food and looks for the innovation and the groom’s family is in the restaurant business? That is what happened in our situation. Menu planning was a feat for my family and we wanted to make sure we had unique dishes that were not the standard fare and therefore will be remembered by our guest. For me, it was important to surprise my soon to be hubster with some of his favorite dishes all throughout the event. Everyone loved it! Till this day, we get complimented on the feast we had catered. (Special thanks to Rasoi and Palace of Asia and my cousins for making this happen!) For our wedding day lunch, I had Palace of Asia create a punjabi spiced version of the dish that I am about to share with you – Cauliflower, Potato and Tomato Curry. The hubster loves this dish! My mummy would make it for him all the time when we dated and once we married, I learned to make it for him. It’s hearty, simple, fast to throw together and requires very few ingredients.

The main veggies in this dish are cauliflower, tomatoes and potatoes.

The spices are very basic as well – just salt, red chilli powder turmeric and a pinch of garam masala. It’s perfect for a cold winter night.

Cauliflower, Potato and Tomato Curry (serves 4-5)

1 large potato – chopped in 1/2″ cubes
1/2 head of cauliflower chopped in small pieces (approximately 2 1/2 cups)
2 1/2 plum tomatoes – chopped in medium pieces
1 1/2 tbsp. oil
1/2 tsp. mustard seeds (rai)
1/2 tsp. cumin seeds (jeeru)
1/2 to 3/4 tsp. red chilli powder (I used 3/4 tsp. since we like ours a little spicer)
1/4 tsp. turmeric powder (haldi)
1 1/2 to 2 cups of water
Salt to taste
1-2 tbsp. chopped cilantro (optional)

1) Heat oil in a kadai/skillet/sauté pan on medium high heat.

2) After 1-2 minutes (once oil is heated) add mustard seeds and cumin seeds and wait for them to sputter.

3) Add chopped potato, turmeric powder and red chilli powder and mix.

4) Lower heat, add 1/2 cup of water and cover pan/wok. Place heat back on medium high and let potatoes cook for 3-4 minutes.

5) Add cauliflower and mix. If water has evaporated, add another 1/2 cup.

6) Cover and cook on medium high heat for approximately 5 minutes until cauliflower are slightly tender.

7) Add chopped tomatoes and an additional 1/2 to 1 cup water if needed. (We like ours with more gravy so we added 1 cup).

8) At this point, my mother recommends squishing some of the potato pieces with the back of your spatula/serving spoon to help create a thicker gravy. It really works! After all, mummy knows best!

9) Add garam masala and mix. Cover and cook for another 2-3 minutes until the tomatoes soften up and some of the water thickens to a gravy.

10) And voila! It’s ready to serve. Garnish with fresh cilantro and serve with roti/paratha or rice along with your favorite accompaniments. (We used homemade mango pickle, pickled peppers, onions and papadum).

Hope you enjoy this dish as much as we do! I hope this inspires the hubster to make it for me one day! Keeping fingers crossed!

Mixed Vegetables in a Tomato Gravy

I always feel like I am on a time crunch and late for everything. I am constantly late for work eventhough I live within walking distance! I am constantly late getting home from work which makes me late for the gym (well in all actuality I usually skip this part 😦 eeks!) and in turn puts me on a time crunch for making dinner. And when the hubby is hungry – quick simple meals are key! One of my favorite simple dishes to make is my mummy’s mixed vegetables in a tomato gravy. This is such a comfort dish for me and perfect when all you have on hand is basic essentials. The spicy tomato gravy in this dish is perfect to soak up with a nice crusty piece of bread. Using a few fresh ingredients and a bag of frozen mixed vegetables cuts down on the prep work making this meal super easy and quick! And if you keep these essentials stocked in your home – it becomes the perfect go to meal.

Mixed Vegetables in a Tomato Gravy

1 large onion – chopped in medium size pieces
1 large potato – chopped in 1/2″ cubes
1 green bell pepper – chopped in small pieces (optional)
1 lb. frozen mixed vegetables (the one we use includes corn, peas, carrots, green beans and lima beans) – washed
1 1/2 plum tomatoes – chopped in medium size pieces
1 tsp. tomato paste
1 cup water
1/4 tsp. turmeric powder
1 tsp. red chilli powder (this makes it spicy! Use 1/2 tsp. if you don’t want it too spicy)
1/4 tsp. coriander & cumin powder
1/4 tsp. garam masala
1/2 tsp. sugar (optional)
1/2 tbsp. oil
1/2 tsp. cumin
1/2 tsp. mustard seeds
Salt to taste

1) Heat oil in a pressure cooker. Add cumin and mustard seeds and wait for them to splutter.

2) Add onions and sauté until soft and translucent.

3) Add tomatoes and tomato paste. Sauté until tomatoes are soft and start forming a gravy.

4) Add potato, frozen mixed vegetables, turmeric powder, red chilli powder, salt to taste and water. Also add bell pepper if you have it on hand (we didn’t so I omitted it).

5) Close cooker. After two sounds of the whistle, turn off the stove. Once pressure cooker cools down and pressure is released, open cooker. Place stove flame medium.

6) Add cumin coriander powder and garam masala. If you like more gravy, add 1/4 cup more water. Let it cook for 5 additional minutes. Per your taste, add sugar (it does not sweeten the dish – just gives a nice balance to the acidity of the tomatoes).

When ready to serve, garnish with fresh coriander (we didn’t have any on hand =\ ). Serve with paratha’s or toasted bread. My favorite is a nice crusty French bread (not toasted) to dip in the gravy – however to be figure friendly we had toasted multi-grain bread. And lastly add your favorite accompaniments like onions or tangy homemade mango pickle.

Note: If you do not have a pressure cooker – do not fret! It will take just a little longer to cook it with traditional methods. For a quick way to do this – slightly cook the potatoes and vegetables in the microwave and then add to the tomato gravy with water. Simmer on high heat until vegetables are tender.

Hope you try the first recipe I am posting! Feel free to leave comments!