Tangy Curd Spiced Cauliflower (Masaledar Dahi Gobi)

1. Step 1

   Rinse the cauliflower florets and cubed potatoes under running water to remove any dirt.
2. Step 2

   Drain the florets and pat them dry with a clean kitchen or paper towel to remove as much moisture as possible.

For Curd Mixture

1. Step 1

   Mix curd, gram flour, red chilli powder, kashmiri red chilli powder, coriander powder, cumin powder, turmeric, salt and water in a mixing bowl.
2. Step 2

   Mix well and make a smooth paste.

For Frying and Tempering Cauliflower

1. Step 1

   Heat oil in a heavy-bottomed pan over medium heat until it reaches its smoking point. Once the oil starts to smoke, turn off the heat and let it cool to room temperature.
2. Step 2

   Reheat the oil until hot on medium to high flame.
3. Step 3

   Add asafoetida, mustard seeds, and bay leaf. Once they splutter, add green chilli and ginger. Fry for a few seconds or until fragrant.
4. Step 4

   Add the cauliflower florets and potatoes to the pan. Fry them for about 8-10 minutes or until golden brown and slightly crispy. Stir occasionally to ensure they are cooked evenly on all sides.
5. Step 5

   Reduce the heat from low to medium heat and add the curd mixture to the pan. Mix the vegetables well until evenly coated.
6. Step 6

   Add half cup water, if needed, simmer and cook for 7-8 minutes until the vegetables are done, and the mixture thickens. Stir occasionally.
7. Step 7

   Add garam masala and kasuri methi. Mix well.
8. Step 8

   Garnish with chopped coriander.
9. Step 9

   Turn off the heat and let it rest for a few minutes.
10. Step 10

    Serve hot with roti or rice as a side dish.