I sometimes forget, then get frustrated during the cooking process that there are too many stages for making a curry and too many pots and pans to use. Mr B has to remind me every time that it’s all about building up the layers of flavour slowly. This dish was well worth the hour it took to make – which isn’t even that long.
There’s not much sauce to the dish but the flavour clings to every part of the cauliflower and potato. The puffed fried breads (recipe originally from Mister Singh’s restuarant in Glasgow) are made with plain flour, yoghurt, oil and salt, rolled and fried in sunflower oil. Not the most healthy of options but the slight sour tang of the bread is a more than sturdy holder of the spicy cauliflower.