Recipe detail

Name: Potato and cauliflower curry
Yield: 8
Cuisine: Indian
Ingredients: 4.0000 tPcs maris piper potato peeled and diced in 2cm cubes; 800.0000 g cauliflower; 1.0000 tPcs large onion; 40.0000 g fresh ginger grated; 3.0000 tPcs garlic cloves; 3.0000 tPcs green chilli chopped; 10.0000 g coriander leaves, finely chopped; 5.0000 ml lime juice; 3.0000 g salt; 50.0000 ml canola oil; 6.0000 g cumin seeds; 3.0000 g turmeric powder; 6.0000 g chilli powder; 3.0000 g coriander powder; 3.0000 g garam masala spice; 3.0000 g dried fenugreek

Vegetables Potato and cauliflower curry

6.4. 2021

Author: Jaroslav Mikoška

Company: Retigo

Food category: Vegetables

Cuisine: Indian

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Program steps

Preheating:
105 °C

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Combination

50 %

Termination by time

00:15 hh:mm

90 °C

100 %

Ingredients - number of portions - 8

Name	Value	Unit
maris piper potato peeled and diced in 2cm cubes	4	pcs
cauliflower	800	g
large onion	1	pcs
fresh ginger grated	40	g
garlic cloves	3	pcs
green chilli chopped	3	pcs
coriander leaves, finely chopped	10	g
lime juice	5	ml
salt	3	g
canola oil	50	ml
cumin seeds	6	g
turmeric powder	3	g
chilli powder	6	g
coriander powder	3	g
garam masala spice	3	g
dried fenugreek	3	g

Directions

1. Pestle the garlic, chili, fenugreek and ginger adding a few drops of water to get a pasty consistency 2. In a Dutch oven on medium heat, brown the cumin seeds in oil and add the onion 3. Once the onions soften, add the garlic-ginger paste and sauté for about a minute before adding all your other spices 4. Add in the potatoes and sauté for a few minutes before stirring in the cauliflower 5. Set the oven to 90°C on combi and insert the Dutch oven with the curry. Cook for 15 minutes, or until the cauliflower is tender enough 7. Finish with fresh lime juice and coriander leaves and serve with naan

Recommended accessories

Enameled GN container