India has a large population strict vegetarians. Even those who eat non-vegetarian food do not eat it daily and the ones who do, would eat a small portion of meat along with other vegetables. This is an ideal way to balance proteins, carbs and fibre.
Potato and Cauliflower is a popular combination for Indian curries but we discovered the potato cauliflower gravy only during my father’s posting in Varanasi. Varanasi is famous for it’s temples, silk sarees, ghats of ganges river but there is much more to the city. There is a lot to be discovered in terms of food too, street food , small roadside shacks that sell local specialities.
This curry is very light and has unique flavours due to the use of Panch Phoran and Mustard oil. It can be served with Paratha, Chapati , Jeera rice , Pooris or Kachaudis ( Stuffed Pooris). I served it with palak ( spinach ) pooris.
It is important to clean the Cauliflower before cooking, as there may be worms hiding in the florets. The easiest way to clean it is to soak the cauliflower in warm water and add 2 teaspoons of salt. Leave it for a minimum of half an hour. If there are any worms they would float on the water. Wash again with cold water and drain.