This is known as being an extremely mild curry, that has a creamy and nutty flavour. So without further delay, lets cook!
· Peanuts – ¼ cup
· White Sesame Seeds – ½ cup
· Freshly Grated Coconut – ½ cup
· Cashew Nuts – ¼ cup
· Oil – 4 TBS
· Bay Leaf – 2 pieces
· Cumin Seeds – 1 TBS
· Diced Red Onion – 1 large onion
· Salt – To taste
· Garam Masala Powder – 1 TBS
· Diced Green Chilli – 2 or 3 chillies, depending on how spicy you want it.
· Chopped Fresh Coriander - Bunch
· Chopped Fresh Mint - Bunch
· Ginger & Garlic Paste – 2 TBS
· Coriander Powder – 1 TBS
· Cumin Powder – 1.5 TBS
· Potato – 3 medium potatoes (cut into cubes)
· Cauliflower – 1 small head
1. As this is white coloured gravy, firstly you must make this white paste. Take your coconut, cashew, peanuts and sesame seeds roast them until slightly golden. Then place all these ingredients into a blender – Blend until you make a fine paste. Then put to one side.
2. For your potatoes and cauliflower, cook them prior to making this curry. You can shallow fry, boil or air fry (like I did) them. There is no right or wrong, and it is up to you.
3. In a pan, add your oil. Once the oil has heated, add cumin seeds. When the cumin seeds splutter, add bay leaf and the finely chopped onion.
4. Once onions start to sweat a little, then add salt and green chillies.
5. After the onions are slightly golden in colour, add the freshly chopped mint and coriander.
6. After 2-3 minutes of cooking the greens, add ginger garlic paste. After the raw flavour of ginger and garlic is gone – Add coriander powder and cumin powder.
7. After 5 minutes of cooking, add the white paste, which you made (see step 1) into the pan. Then add about 2 cups of water and mix, so that the curry becomes thinner.
8. This curry needs a lot of time cooking. Once you add water, allow it to cook for around 30 minutes – Stirring occasionally.
9. Once this time has elapsed, add your potato and cauliflower into the mixture. Cook for a final 5 minutes, then serve.