Cauliflower Curry Pathare Prabhu Style#SundayFunday

This is a quick and delicious Vegan & Gluten free Cauliflower Curry.  Perfect mildly spiced curry that can be enjoyed with rice or phulkas. 

Ingredients 

1 Medium Cauliflower - cut into florets
1 Medium Potato - cubed
2 Tablespoons Heaped Pathare Prabhu Masala - Homemade
1 Medium Onion - finely chopped
1 Medium Tomato - finely chopped
4 Tablespoons Freshly Grated Coconut
1 Teaspoon Heaped Ginger Garlic paste
Salt to taste
4 Tablespoons Oil

Method
Immerse the cauliflower florets in warm water and a tablespoon of sea salt, Keep it aside for 15 minutes. After 15 minutes wash in fresh running water 2 -3 times. Keep it to drain in a colander.

 Grind the coconut to a fine paste add the pathare Prabhu masala and grind again it well mixed. 

In a kadai heat oil , add the ginger garlic paste and saute for 2 minutes , then add the onion and fry till starts to turn golden.

Now add the ground masala paste and  ¼ cup water fry the masala till oil starts to leave the sides. 

Add the cauliflower, potato and fry 

till the masala coats it.

Add a cup of water and salt to taste, mix it well, bring it to a rolling boil. 

Cover with a lid and cook till the potato and cauliflower is  cooked and oil surfaces. Add the chopped tomato and mix well, let it simmer for 2 minutes . Taste for seasonings.

 Serve garnished with fried curry leaves. Enjoy with rice or phulkas.  

Check out these easy Cauliflower recipes

Baked Cauliflower Breadsticks
Baked Tandoori Cauliflower /Tandoori Gobhi
BBQ Whole Cauliflower Tikka 
Cauliflower / Gobhi Sabzi
Cauliflower Rassa
Doi Gobhi/Yogurt Cauliflower
Gobhi Kolhapuri Masala / Cauliflower Kolhapuri Masala 
Grilled Cauliflower Tikka Masala
Mughlai Cauliflower 
Pasta in Cauliflower Cream Sauce

Roasted Cauliflower And Garlic Soup
Stuffed Gobhi (Cauliflower) Parathas 
Tandoori Gobhi/Cauliflower Made On Gas Stove
Vegan & Gluten Free Tomato Cauliflower Rice

Lables: Cauliflower,Gobhi, Potato, Pathare Prabhu, Masala, Homemade, Curry, Vegan, Gluten free, Vegetarian, Sunday Funday   

Buffalo Cauliflower Quinoa Bowls from Amy's Cooking Adventures
Cauliflower Cheese from Karen's Kitchen Stories
Cauliflower Curry Pathare Prabhu Style from Sneha's Recipe
Copycat Cracker Barrel Broccoli Cheese Casserole from Palatable Pastime
Creamy Cheddar Cauliflower Soup (Instant Pot) from Food Lust People Love
Stirfry Chicken, Broccoli, and Cauliflower from A Day in the Life on the Farm
Tandoori Cauliflower Steaks from Mayuri's Jikoni  

Pathare Prabhu Style Egg Drop Curry#FoodieExtravaganza

Have this masala in hand and this curry takes just 30 minutes to prepare, coconut milk is used to make this dish. This curry goes well with rice, chapati, roti , I love to have this with crusty bread.

Ingredients
6 Eggs
For the Gravy
Grind to Fine paste
1 Large Onion - chopped
3 Cloves Garlic 
½ Teaspoon Chopped Ginger
Other Ingredients 
1½ Tablespoons Pathare Prabhu Masala- Homemade
1 Teaspoon Heaped Red Chilly powder
1 Teaspoon Heaped Coriander Powder
1 Teaspoon Kasoori Methi
3/4 Teaspoon Sea Salt or to taste
1 Teaspoon Sugar
½ Teaspoon Garam Masala Powder
2 Medium Tomatoes - blended
1 Cup Thick Coconut Milk - I used canned
2 Tablespoons Fresh Cream

Method

Heat oil in a broad base kadai /pan, add the ground paste and little water, cook till the paste start to turn light golden. Then add the tomato pure and cook till oil surfaces. Now add all the dry spices except the garam masala powder and kasuri methi ,add a of cup water ,mix well , cover and cook till oil surfaces . Add salt and mix well. 

Add the coconut milk and sugar , adjust the gravy consistency by adding water. Cover and cook for 5 minutes on low flame. Stirring in between. Add the kasoori methi, taste for seasoning. Bring it to a rolling boil, now break the eggs into the curry keep enough space between each egg. Reduce the flame, cover and cook till the eggs are cooked, but soft, do no over cook the eggs or else the whites will be the hard. Add cream and mix well. Take off flame. 

Garnish with cream and serve hot.
Labels: Egg, Foodie Extravaganza Party, Pathare Prabhu, Homemade, Main course, Coconut Milk 

This month, the Foodie Extravaganza celebration is all about eggs, hosted by Karen's Kitchen Stories. We celebrate various food holidays. This month, we are celebrating eggs because today is National Egg Day?

Foodie Extravaganza is where we celebrate obscure food holidays or cook and bake together with the same ingredient or theme each month.

Posting day for #FoodieExtravaganza is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board!

Check out everyone's recipes with eggs:
Baked Scotch Eggs from Making Miracles
Balaleet (Emirati Sweet Vermicelli and Egg Omelet) from Tara's Multicultural Table
Country Biscuit Breakfast (Copycat) from Palatable Pastime
Pathare Prabhu Style Egg Drop Curry from Sneha's Recipe
Smoky Honey Chili & Paprika Deviled Eggs / Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice /
Sourdough Waffles and Eggs from A Day in the Life on the Farm
Soy Braised Pork with Eggs from Food Lust People Love
Spanish Tortilla from Karen's Kitchen Stories
Umami Egg Salad on Homemade Sourdough from Culinary Adventures with Camilla

Pathare Prabhu Masala - Homemade

Seen this recipe on a Marathi food show and I love trying different recipes so, decided to make it. Adjusted the spice level to my taste. 

This is masala that Pathare Prabhu community mainly settlers in Mumbai,  make for the whole  year and store it. They use this masala for their traditional preparations.

Makes  1 Cup 
Ingredients
10 Dried Kashmiri Red Chilies
10 Dried Bedgi Chillies
8 Tablespoons Level Coriander seeds
2 Tablespoons Level Wheat Grains
2 Tablespoons Level Chana dal
1½ Teaspoons Mustard Seeds
1½ Teaspoons Cumin Seeds
½ Teaspoon Methi Seeds
¼ Teaspoon Asafoetida
1 Teaspoon Black Peppercorns
1 Teaspoon Turmeric Powder

Method

Dry roast all the ingredients  except the  asafoetida one at a time till it starts to change color and releases a aroma.

Grind to a find powder add the turmeric and asafoetida and mix it well. Cool and store in airtight container or a zip lock bag in the refrigerator. Why! I, say refrigerator since we do not use this masala often and  refrigeration retains the aroma and color.

This is a very flavorful masala, you will love it.  Check  my blog to see in which recipes I used this masala.

Labels : Pathare Prabhu, Homemade, Masala, Preservatives free