There are times that call for quick dishes. And one must plan in such a way to present the same dish in a different way. This is what I have learnt when it was time for quick dishes to make, with the same ingredients and yet please the folks to assume it's a new one. The times when one gets back home after work is hardly ever the time for elaborate meals. Ours is mostly roti sabzi and the vegetables keep changing depending on the season. While I do prefer a quick one pot meal for such dinners, there aren't that many, that will interest my kids as well. So it's a korma with rotis, the kurma not so rich, mild and soothing, yet delicious.
This was one such korma that came upon and that which I have been making for many years. The simplest version of what a kurma is. Though I have been making a sort of this dish many times, I never bothered to click pictures. Then I decided to share this when a couple of my friends were asking for a simple dish to make. I thought it would help some anyway.
The best part of this picture is the fresh Mint sprig from my pot.
And another must taste dry saute is this podimas with plantain
So for the final day of family recipes, here's a simple one from my kitchen!
Urulai Gobi Kurma
Potatoes - 2 medium
Cauliflower florets - 1 cup
Onion - 1 big
Tomato - 1 big
Ginger Garlic - 1 tsp (Ginger 1inch, Garlic - 4 to 5)
Salt to taste
Red chili powder - 1 tsp
Coriander powder - 1 tsp
Cumin Powder - 1/2 tsp
Bay leaf - 1
Garam Masala - 3/4 tsp
Coconut - 3 tbsp
Cashews - 5
Oil - 2 tsp
How to make the Kurma
Wash and parboil the cauliflower. MW the potatoes for 5 mins.
Pulse the onions, Tomato, ginger, and garlic together. The puree need not be very smooth, just a couple of pulses should be fine.
Heat a Kadai with oil, add the bay leaf and saute. Next, add the ground masala and saute well on high.
Add all the spice powders (except garam masala) for it to get cooked well.
Next, add the drained cauliflower and mix well. Mix well and add the diced potatoes.
When it gets cooked for a couple of minutes, add the coconut cashew paste. Add enough water as required and bring it to boil.
Add garam masala and coriander leaves, remove.
Serve with rotis.
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