Wash and cut cauliflower into small florets and keep it in salted water.
Peel, wash and roughly cut potato into small pieces and keep them in water.
Peel, wash and finely chop onion, garlic and ginger. Clean, wash and chop fresh coriander leaves.
Heat three fourth teaspoon of oil in a thick-bottomed pan, add onion and saute for two minutes. Add garlic and ginger and saute for a further two minutes. Drain and add potato. Drain and add cauliflower florets and cook on high heat for three to four minutes.
Stir in tow cups of vegetable stock and bring to a boil. Cover and simmer till cauliflower and potato are cooked.
Remove form heat and cool mixture. Puree mixture in a blender.
Heat remaining oil, add cumin seeds and mustard seeds. When they start to crackle, add cauliflower-potato puree along with remaining vegetable stock. Mix well and let it simmer. Add turmeric powder and coriander powder and mix well.
Whisk skimmed yogurt with skimmed milk in a deep bowl. Add gram flour and continue to whisk to that there are no lumps. Stir it into the soup and cook for a three to four minutes.
Season with salt.
Serve hot garnished with chopped coriander leaves. |
