Potato, Peas, Cauliflower Curry


  • ½ kilo cauliflower
  • ¼ kilo peas
  • ½ kilo potatoes
  • ½ tsp. each of turmeric, chill, dhania-jira powders
  • ½ tsp. garam masala powder (optional)
  • 3 tbsp. cooking oil
  • Fresh finely cut coriander
  • Salt to taste
  • 2 tbsp. grated coconut, 2 green chillies, half inch ginger (ground together to a smooth paste)


Cut vegetables uniformly. Shell the peas. Mix all the dry powders with one tsp. oil. Stir in the ground paste. Add all the vegetables, add salt, mix well and marinate for half an hour. Add the chopped coriander leaves. Heat water in a big saucepan. Add the remaining oil with a pinch of salt and sugar. Add the marinated vegetables. Cover and cook till the vegetables are soft. If the vegetables are not blended well, remove a few pieces of potatoes from the saucepan, smash them and put back in the saucepan to get a smooth consistency. Serve hot with khichadi or plain rice.