Curry In Kadai ~ An Indian Cooking Blog

The best part about Indian Cooking is the delicious marriage between the spices and vegetables. You could create an array of wonderful curries and dishes with the magic of Spices and Herbs. This is what Indian cooking teaches you about, making plain vegetables delectable and nutritious! This is the reason why a lot of Indians who are Vegetarian can stay as Vegetarians for life. Indian cooking is all about making good use of ginger, garlic, fresh herbs and the spices but that too in right proportions just enough to revive your taste buds. I do agree too Indian food( especially in my kitchen ) is spicy, but you sure can adjust the spice to your taste. Thats the magic in Indian Cooking.

Heres my Kadai Purple Aloo Gobi Curry, Purple potatoes cooked with cauliflower and peas in a tomato based sauce flavored with Ginger, Cilantro and Mint. Lovely combination of vegetables and spices. The curry is so delicious you dont need a lot of rotis/chapthis to go with it! Yep you can finish the curry as is!

Ingredients you need:

• 1 Purple potato
  
• 1 red potato
  
• fistful of peas
  
• 1/4 cauliflower
  
• 2 - 4 green chillies
  
• 1 tomato
  
• 1 inch ginger root julienned
  
• Mint
  
• Cilantro
  
• 1 tbsp Coriander powder
  
• 1 tsp cumin powder
  
• a pinch of turmeric
  
• 4 tbsp oil

Method of Preparation:

• Seperate cauliflower into florets, rinse thouroughly in warm water with salt and microwave for 2-3 min, cauliflower should still be firm
• Cook the potatoes in microwave until done( should still hold the shape )
• In a kadai / saute pan , heat oil add 1/3 of coriander powder and 1/3 of cumin powder and then stir in cauliflower and dry saute for 2 mins, remove and keep aside
• Repeat the same above process for potatoes too and keep aside
• In the same pan, add remaining oil, add remaining coriander and cumin powders along with turmeric, Stir fry for few seconds and add peas, ginger and green chillies. Fry for a min and then add chopped tomato and salt
• Once the tomato is cooked add the sauteed potato pieces and cauliflower. Cook until everything comes together
• Adjust salt to taste and finish with cilantro and mint

Go ahead and serve this simple Purple Aloo Gobi along with Jeera Rice, Hot Rice, Rotis or even Tortillas and the best compliments are in for sure!!

When i brought these purple potatoes home, i was surprised to see the bright purple flesh inside, since i was expecting it to be similar to red potatoes, wherein only the peel is red. I found these bright and firm petite potatoes in a local farmers market intriguing and couldn't stop buying some. The other day i was telling my mom about the array of potatoes you find here in US like the red potatoes, russet potatoes, Yukon gold potatoes, baby red potatoes, fingerlings, blue potatoes and these purple potatoes. It was very interesting cooking these Purple Peruvian Potatoes as they were creamy in texture and did hold their shape when cooked .., and the best part they cooked to perfection in no time... I made a simple vegetable saute with purple potatoes, tender beans, crisp green pepper, fresh cauliflower, firm tomatoes along with some ginger and garlic. I can call this one a super healthy dish with less fat, lots of fiber, Vitamin C, Potassium etc .. This curry recipe will be going to Eat Healthy - Fiber Rich hosted by Sangeeth

• 3 small petite purple potatoes
• 10-15 petite beans cut into 1 inch pieces
• A small handful of cauliflower bunch
• 1 small red onion
• 2 small firm tomatoes
• 1 green pepper
• 1 red pepper( optional )
• some frozen or fresh green peas ( option, i didn't add them though )
• 2 tsp coriander power
• 1 tsp cumin powder
• a pinch of garam masala( optional )
  
• 2 tbsp oil
• 3-4 green chillies to your taste
• coriander and mint for garnish

• 1 tsp cumin seeds( aavalu )
• 1 tsp mustard seeds( jeelakarra )
• 10 curry leaves
• a pinch of turmeric

• Wash and drain all the veggies, except tomato( Wash before chopping )
• Heat oil in a kadai, wok or nonstick pan and add onions, green chillies, potatoes, green beans, cauliflower in order
• After 2 mins add cut green pepper and cook with lid half covered
• Now add the chopped tomatoes and cook without the lid, make sure the tomatoes are still firm and not mushy
• Add salt, cumin and coriander powders. Alternatively you can add curry powder
• Switch off the flame add coriander and mint.
• Do adjust salt and spice to taste..