Potato and Cauliflower in Peanut Curry Recipe

Introduction

Embark on a culinary adventure with this delightful Potato and Cauliflower in Peanut Curry, a vibrant dish hailing from the rich traditions of Indian cuisine. This recipe captures the essence of hearty potatoes and tender cauliflower enveloped in a creamy peanut sauce, creating a comforting and satisfying experience perfect for a weeknight dinner. Serve it alongside fluffy butter naan and refreshing mooli raita for an unforgettable meal.

Ingredients

Nutritional Information (per serving)

• Calories: Approximately 250 kcal
• Protein: 8 g
• Carbohydrates: 35 g
• Fat: 10 g
• Fiber: 7 g

Preparation Time

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes

Servings

• Servings: 4

Cuisine

• Type: Indian
• Course: Side Dish
• Diet: No Onion No Garlic (Sattvic)

Instructions

1. Roasting the Peanuts: Begin by dry roasting the raw peanuts in a pan until they are lightly golden. Once roasted, let them cool slightly and then remove the husks completely. For an enhanced flavor, you may choose to roast them again briefly. Transfer the roasted peanuts to a grinder jar and blend them into a fine powder, then set aside.

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2. Tempering the Spices: In a kadai or wok, heat a few tablespoons of sunflower oil over medium heat. Add the bay leaf and mustard seeds, allowing them to crackle and release their aroma. Once crackled, introduce the grated ginger and sauté until fragrant.

3. Cooking the Base: Add the gram flour (besan) to the tempered spices and roast for a few seconds until it starts to turn a golden hue. Immediately pour in the pureed tomatoes, stirring well to combine.

4. Adding Spices: Sprinkle in the coriander powder, red chilli powder, turmeric powder, cumin powder, and garam masala powder. Cook this spice mixture, stirring frequently, until you see the oil beginning to separate from the sides of the pan, indicating that the spices are well cooked.

5. Incorporating the Curd: If using, add the curd (yogurt) to the mixture, stirring it in well and frying for another minute. This adds a delightful creaminess to the curry.

6. Adding the Peanut Powder: Once the masala has a rich aroma, introduce the roasted peanut powder, mixing it thoroughly into the sauce. Allow it to cook for an additional 2-3 minutes.

7. Adding Vegetables: Gently fold in the diced potatoes and cauliflower florets. Pour in enough water to achieve your desired curry consistency, keeping in mind that the curry is typically thick. Season with salt to taste.

8. Cooking the Curry: Bring the curry to a gentle boil. Once boiling, reduce the heat to low, cover the pan with a lid, and let it simmer for about 5 minutes, or until the vegetables are tender and infused with the flavors of the spices.

9. Final Touch: After the cooking time, turn off the heat. Transfer the Potato and Cauliflower in Peanut Curry to a serving bowl and garnish with freshly chopped coriander leaves for a burst of color and flavor.

10. Serving Suggestions: This hearty curry pairs beautifully with warm butter naan and a cooling mooli raita, making for a perfect weeknight dinner that the whole family will enjoy.

Conclusion

Indulging in this Potato and Cauliflower in Peanut Curry is not just a meal; it’s a celebration of flavors that pays homage to traditional Indian cooking. The combination of hearty vegetables, roasted peanuts, and aromatic spices creates a dish that’s not only delicious but also comforting and nourishing. Whether enjoyed on a casual weekday or during a special family gathering, this recipe is sure to impress and satisfy. Enjoy your culinary creation!