• It serves 4 people.
• 10m/2 tsp cumin seeds
• 8 black peppercorns
• 2 green cardamom pods, seeds only
• 5cm/in cinnamon stick
• 2.5ml/1/2 tsp grated nutmeg
• 45ml/3 tbsp vegetable oil
• 1 fresh green chili, seeded and chopped
• 2.5cm/1 in piece of fresh root ginger, grated
• 5ml/1 tsp chili powder
• 2.5ml/1/2 tsp salt
• 2 large potatoes cut into 2.5cm/1 in chunks
• 225g/8oz cauliflower florets
• 400ml/4fl oz/12/3 cups boiling vegetable stock
• 150ml/1/4 pint/2/3 cup Greek (US strained plain) yogurt
• 225g/8oz okra, thickly sliced toasted flaked (sliced) almonds and sprigs of fresh coriander (cilantro), to garnish.

First Of all, put the cumin seeds, peppercorns, cardamom seeds, cinnamon stick and nutmeg in a mortar or spice grinder, and grind to a fine powder.

Heat the oil in a frying pan, add the green chili and ginger, fry for 2 minutes, stirring all the time.

Add the chili powder, salt and ground spice mixture, and fry gently for 2-3 minutes, stirring constantly to prevent the spices from sticking to the pan.

transfer the mixture to the ceramic cooking pot and stir in the potatoes and cauliflower. Pour in the stock, cover with the lid, and cook on high for 2 hours.

In a bowl, stir a few spoonfuls of the hot stock into the yogurt, then pour over the cooking vegetable , and stir until thoroughly combined.

Add the okra to the pot, stir, and cover until all the vegetables are very tender.

Serve the curry straight from the ceramic cooking pot, or spoon into a warmed serving dish. Sprinkle with toasted almonds and fresh coriander sprigs to garnish.

Now you are done with the cooking. Surprise all your family members by its unbelievable taste and aromatic smell.

by Pak101.com (few years ago!) / 1060 views