(Amma Cooks) Cauliflower Potato Green Curry

Am not a tv-cookery-show-copy-cater, in fact I never follow cookery shows. An occasional Fabulous cakes/Nigella's Kitchen/Donna Hay ~it's an yes for me, but switching on the TV every day at the right time is never me. Might be because I am never good at memorising the list of ingredients that they blurt out in a fraction of second, let alone remember the method on how to go about making the dish. Am that bad...

In fact I still turn the pages of the cookbook that amma gave me, the 32-page handwritten notebook which is filled with amma's recipes, whenever I make sambar. Am that bad in remembering stuff. Amma is just the opposite, she follows Tamil cookery shows and tries them in her kitchen and it turns out just perfect. One such dish was the Chicken Nilgris chops, a now-family-favorite. She's been making it for years now and we usually have it with Neichoru a.k.a ghee flavored rice ~ a winning combo in terms of flavor and taste. About the recipe, it uses lots of coriander leaves and mint leaves ground to a paste and so imagine the aroma of the dish.

It was a Saturday a no,non-veg day for us. We had cauliflower, potato but the aloo-gobi masala seemed to be made more often and so we thought of making something new. Amma suggested incorporating the flavors of the meat dish in cauliflower and I was so into it. We had it with a simple curd rice and the simplicity of the flavors made for a hearty lunch.

~*What U Need*~ Cauliflower - 1,medium Potato - 1, medium Onion - 2 Tomato - 1 Ginger garlic paste - 1 tsp Red chilli powder - 1/4 tsp Coriander powder - 1 tsp Garam masala - 1/2 tsp Turmeric powder - a pinch Salt, Oil Cardamom - 1 Cloves - 2 Cinnamon - 1" stick To Grind Mint leaves - 1/2 cup Coriander leaves - 1/2 cup Green chilli - 1 Grated Coconut - 1/4 cup Thick Curd - 1 tbsp

How I Made it:
Grind all ingredients under "to grind" to a semi-coarse paste. Clean and soak the cauliflower in hot salted, turmeric powder water for 10-15 mins. Heat 1 tsp oil in a kadai, add the cardamom, cloves and cinnamon and when brown, add the sliced onions. Once soft, add ginger garlic paste and fry till the raw smell goes. Add the tomatoes and saute till soft and mushy. Add the masala powders and fry for 2 mins. Now add the cauliflower florets and potato, add half cup of water and allow to cook. When the vegetables are soft, add the ground paste and cook for 10 mins in slow flame. Season with salt, add water to bring to desired consistency and cook for 2-3 mins. Remove from flame.

Serve with rotis/pulaos/naans.

** My Notes:
** You could add more water and make it like a gravy or semi-gravy too.
** Add milk instead of water or even cream to make it more richer.
** Add 5 cashews soaked in warm water when grinding the paste for a richer taste.

So thats it Folks...
With Love,

Signs off!!!