Cauliflower and Potatoes in Yogurt Sauce

Doi Phool Kopi

This was one of Mum's preparations for cauliflower that we all loved. Unfortunately, I don't have her recipe and all I remember is that it was white, devoid of all colour such as the yellow imparted by turmeric. So I tried to stick with all white ingredients and avoided the temptation to add tomatoes or turmeric.

Ingredients:

1 cauliflower, cut in florets

1 russet potato, cubed

4 Tbsp. extra light olive oil
   Tempering:
   1 cinnamon stick
   2 star anise
   3 cloves
   3 green cardamoms

   ½ tsp. shah jeera or cumin seeds
   2 tsp. white poppy seeds/posto

2 medium onions, diced
4 cloves garlic, diced

2 tsp. ginger paste

1 tsp. garlic paste

2 – 3 green chilies, diced
2 Tbsp. Greek or hung yogurt

Salt to taste
1/4 tsp. sugar 

1 tsp. ghee

Directions: 

1. Heat oil on medium-high and sputter Tempering ingredients.
2. When seeds begin to sputter, saute onions, garlic and green chilies until onions turn translucent.
3. Turn heat down to medium, add potatoes, cover and simmer for five    minutes.
4. Add cauliflower, ginger & garlic paste, stir, cover and cook till potatoes are  tender.
5. Turn heat down to low, adjust salt to taste, sugar, yogurt & stir well. 
6. Garnish with ghee & cilantro and serve with hot Basmati rice or tortillas.