This particular dish comes from the Chamba region of Himachal Pradesh. It is extremely easy and a simple recipe where potatoes and cauliflower are cooked in a yoghurt and rice flour based gravy. In simple term it is their form of kadhi in a thicker avatar.
It has a mild flavour, coming from the use of cardamom powder in particular and mustard oil. It can be made both in the dry form or gravy form, which can either be relished as a side dish with steamed rice or chapattis.
- 1 medium size cauliflower, cut into florets
- 1-2 potatoes, cubed
- 2 tbsp. mustard oil
- 1-2 bay leaves
- 1" cinnamon stick
- 2 green cardamoms
- 4 cloves
- 1 tsp. cumin seeds
- 1 onion, chopped
- 1 tsp. ginger, grated
- 1 tsp. garlic, grated
- 2 green chilies, slit
- salt to taste
- 1/2 tsp. turmeric powder
- 1 cup yoghurt, beaten
- 1 tbsp. rice flour
- 1/4 tsp. cardamom powder
- 1 tbsp. coriander leaves, chopped
Mix together yoghurt, rice flour and cardamom powder. Keep aside. Heat oil in a pan and temper with cumin seeds, bay leaves, cinnamon, cardamoms and cloves. Saute for a few seconds.
Add the onion, ginger and garlic and saute till light brown. Now add the cauliflower, potatoes, salt, turmeric powder and green chilies. Mix everything well and cook, covered on a medium flame till they turn soft.
Sprinkle water and continue to stir at intervals till done. Now add the yoghurt mix and simmer further till it thickens.
Switch off the flame and garnish with coriander leaves. serve as a side dish with any form of rice or Indian bread.