Cauliflower and Potato In Curd

I tried a dry version of this recipe. Although the consistency can be adjusted according to your needs.

Ingredients:

Serves Two

500 gms of Cauliflower cut into mid-sized florets
3-4 medium sized Potatoes cut into mid-sized cubes
2 green chillies, finely chopped
1/2 inch Ginger chopped finely
1 tsp Turmeric Powder
1 tbsp Chilli powder
2 tbsp curd, hung overnight
1 tbsp garam masala
10-12 curry leaves
Salt to taste
Oil
water

To Temper:

1/2 tsp mustard seeds
1/2 tsp Fenugreek seeds
1/2 tsp fennel seeds
1/2 tsp Black caraways
1/2 tsp Cumin seeds

Method:

Soak the Cauliflower florets in warm water and turmeric for about 10-15 minutes. Meanwhile, in a saucepan, throw in the potatoes and add water enough to cover them. Add a pinch of salt in the saucepan. Let the potatoes cook. Do not over-cook them. Remove them before they reach the mashable stage. Now in a pan, heat about 2 tbsps of oil, add the mustard seeds and once they crackle, add the rest to temper. Throw in the curry leaves. Now add ginger, chillies and toss briefly. Add the cauliflower florets and fry for a couple of minutes. Add the turmeric powder, chilli powder, garam masala and mix well. Cook briefly. Add curd and simmer till oil seperates. Now add the potatoes and mix well. Add salt to taste and about a cup of water and close the lid of the pan let cook for a brief while say for a couple of minutes taking care neither the cauliflower nor the potatoes become loose and mushy. They should be able to retain a little crispiness. Remove from heat and serve garnished with a handful of chooped cilantro.

Note:

If you haven't hung the curd overnight, it is still fine. If hung overnight, the curd adds a bit more of tanginess to the dish.

Inspired by the recipe found here:
http://www.tarladalal.com/Cauliflower--Potatoes-In-Yoghurt-Sauce-9494r