Recipe- Perfect For Dinner Cauliflower Tomato Rassa

Cauliflower Tomato Rassa or Aloo Gobi Masala is an Indian vegan curry recipe that has some intense flavors and is super appetizing to taste! Being away from home makes you crave home food all the more! I have grown up eating foods from different cuisines, thanks to my cosmopolitan neighborhood.

We would constantly exchange food with one another. The best part of this setup was that we got to taste different cuisines without traveling anywhere!

Ingredients

For Onion Masala

1/3 cup coconut
1/2 onion
5 cloves garlic
1 inch ginger
2-3 green chillies

For Tomato Puree

2-3 tomatoes
1/4 cup tomato ketchup

To Cook The Veggies

4 cups water
1/2 tsp turmeric powder
salt
4 tbsp oil
1 cauliflower head cut in florets
2 potatoes

For Gravy

1 tbsp oil
1 tsp mustard seeds
1 tsp cumin seeds
3 tbsp chopped cilantro
2 bay leaf
1 cinnamon stick
1 star anise
1/2 onion thinly sliced
1/2 cup green peas
1 tsp turmeric powder
1/2 tbsp coriander powder
1/2 tbsp cumin powder
1 tbsp chilly powder
1 tbsp Kashmiri chilly powder
1 tsp sugar
Salt
Water as required
1 tbsp Kasoori methi
2 tsp garam masala
additional Cilantro for garnish

Method

To Make Onion masala

- Grind coconut, half the onions, green chillies, ginger and garlic to a smooth paste. You can also roast these ingredients first and then grind for more aromatic flavor.

To Make Tomato Puree

- Make a smooth puree of tomatoes and ketchup. Keep it aside.

To Cook the Veggies

- Parboil cauliflower florets and potatoes in turmeric + salt water for 10 minutes on medium flame. Strain.

- Heat oil in a pan and shallow fry the cauliflower florets and potatoes till they turn golden brown. Transfer to a plate.

To Make the Curry

- Heat oil in a pan, temper the cumin and mustard seeds. Once they crackle, add part of the chopped cilantro, bay leaf, cinnamon and star anise.

- Fry them for a minute. Then add sliced onions and saute till they turn translucent.

- Now add the onion paste. Fry if for 2 minutes.

- Next add the tomato puree and salt. Mix and continue to fry the masala for another 2 minutes.

- Add green peas, spices like coriander cumin powder, turmeric powder, chilly powder, Kashmiri chilly powder, sugar, and saute for a minute.

- Then add the cauliflower and potatoes to the pan. Mix them with the masala and cook them till turn soft.

- Add desired amount of water to give this dish a gravy consistency. Cover with lid and cook it till the gravy is cooked.

- Garnish with crushed Kasoori methi, remaining cilantro and garam masala and take it off the flame.