I am sure almost all of you have tried cauliflower, peas and potato curry, but how about some innovation, guys? After all, regular is boring, isn't it? Today I am going to share a dish which is uber cool and Instagram worthy.
This Cauliflower, Peas and Potato Boat serves as an appetizer as well as an entree. I have air-fried these cute looking boiled cauliflower boats and made a simple filling of leftover scooped boiled potato, cauliflower and green peas. It's a normal North Indian curry, and you can easily use your imagination to change the filling.
I served it two ways, one as an appetizer, and another as a main course dish/entree. I have served this over a tomato cream sauce (a lighter version is shared). This dish is delicious and extremely pretty.
New Recipes
Cauliflower, Peas, and Potato Boats
Ingredients
Method
- Peel the potato skin.
- Boil them until they are fork tender but not very soft- otherwise, they will break.
- Cut them into half and scoop them with a scooper. (Do it very carefully, without breaking the potatoes.)
- Brush them with a little oil.
- Preheat air fryer at 380 F.
- Arrange all the scooped potato boats in one layer.
- Air fry them for 15 minutes. Mine were perfect after 15 minutes. You can increase or decrease the time depending on your preferences.
- Fill a frying pan/skillet/wok with oil.
- Once it's hot enough, deep fry the potato boats on medium flame.
- Keep them aside.
- Take a pan. Add oil to it.
- Add cumin seeds and let them crackle.
- Add chopped onion to it. Let it sweat on low/medium flame.
- Add ginger-garlic paste and saute until the raw smell is gone.
- Add chopped scooped potato and chopped cauliflower to it. Saute it on low/medium flame for 3-4 minutes. Make sure you have finely chopped both.
- Add turmeric powder, red chilli powder, dry mango powder, and chopped tomatoes.
- Saute it for 2-3 minutes.
- Add peas and garam masala to it.
- Add salt according to your taste.
- Cover it and cook on low/medium flame for 3-4 minutes.
- Garnish with cilantro leaves.
- Keep them aside till you prepare the gravy.
- Take a pan. Add oil to it. Let it heat.
- Add ginger-garlic paste to it. Saute until the raw smell is gone.
- Add tomato puree, red chilli powder, turmeric powder, brown sugar, and salt to it.
- Let it boil on low/medium flame for 4-5 minutes.
- Add kasoori methi and cream to it.
- Add ½ cup of water to it.
- Let it simmer on low flame for 4-5 minutes.
- Taste it and if you need to, adjust the seasoning.
- The tomato cream gravy is ready.
- You can eat them with salad, serve them in lettuce leaves, or on top of the tomato cream gravy.
- I am sure you will love this.
- Enjoy!
I just love all your recipes and u make it look so itne with your photography..amazing
Thank You so much for your kind words. It really means a lot to me .
Its a perfect visual delight ..Beautifully presented , clicked n prepared ..
An awesum delicious healthy appetizer..
Thank you so much for your kind words.It really means a lot to me.