Potato and cauliflower stew

Potato and Cauliflower aka Kaikari Stew

Recipe by Joey

A lightly spiced mild curry. One of my favorite breakfast items from the South of India. Reminds me of when my mom would serve cardamom flavoured coconut milk with appams.

Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes


Ingredients

• 2 Potatoes cut into 1cm cubes
• 10 florets of cauliflower
• 100ml thick coconut milk
• 1 small sized onion finely chopped
• 2 green chillies slit
• 1tsp mustard seeds
• 1 sprig curry leaves
• 1/8 tsp turmeric powder
• 1 tbsp coconut oil
• 2 cloves
• 1/4 tsp garam masala (optional)
• Water as required
• Salt to taste

Cooking Directions

1. In a biggish vessel, heat water with turmeric powder and put in the cauliflower florets. Boil for about 2 minutes and drain. Keep aside. This helps ensure that any worms float up.
2. Heat oil in a pressure cooker.
3. Add the mustard seeds and let them splutter. You could loosely place the lid over the cooker to prevent the mustard seeds from going into those hard to clean places in your kitchen.
4. Once the spluttering has stopped, put in the curry leaves and green chillies.
5. After a minute, put in the cloves.
6. When you get the aroma of the cloves, put the onions and fry till they turn translucent and pink.
7. Add the potatoes and fry for about 4-5 minutes on low.
8. Add the cauliflower florets. Mix well.
9. Add just enough water to cover the veggies.
10. Add salt.
11. Give one whistle on high.
12. When the pressure releases, turn on heat.
13. Pour in the coconut milk.
14. Adjust salt.
15. Add a little more water to get the consistency required. Stew should be a little viscous and not too watery. If you get too much water in, you could smash a few potatoes to thicken the stew.
16. Optionally you could add 1/4 tsp garam masala
17. Serve hot with appams. 

Tips : 

1. If the stew becomes watery, smash a few of the potatoes to thicken the stew
2. You could also use other vegetable like carrots,peas and beans
3.