Bolly Cauli from 660 Curries by Raghavan Iyer

Name: Bolly Cauli from 660 Curries by Raghavan Iyer
Ingredients: ¼ cup finely chopped fresh cilantro leaves and tender stems; 3 lengthwise slices fresh ginger (each 2 inches long, 1 inch wide, and ⅛ inch thick), finely chopped; 4 large cloves garlic, finely chopped; 2 tablespoons canola oil; 1½ teaspoons coarse kosher or sea salt; 1 pound cauliflower, cut into 2-inch florets (see Tip); 1 can (14.5 ounces) diced tomatoes; ¼ teaspoon ground turmeric; 1 pound russet or Yukon Gold potatoes, peeled, cut into 1-inch cubes, and submerged in a bowl of cold water to prevent browning; 2 teaspoons Bin bhuna hua garam masala

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You will see a few versions of this dish in this book, testimony to its popularity in north Indian restaurants all across Europe and North America. And let’s no

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Ingredients

¼ cup finely chopped fresh cilantro leaves and tender stems
3 lengthwise slices fresh ginger (each 2 inches long, 1 inch wide, and ⅛ inch thick), finely chopped
4 large cloves garlic, finely chopped
2 tablespoons canola oil
1½ teaspoons coarse kosher or sea salt
1 pound cauliflower, cut into 2-inch florets (see Tip)
1 can (14.5 ounces) diced tomatoes
¼ teaspoon ground turmeric
1 pound russet or Yukon Gold potatoes, peeled, cut into 1-inch cubes, and submerged in a bowl of cold water to prevent browning
2 teaspoons Bin bhuna hua garam masala