Marinate 1/2 medium size cauliflower florets and 2 medium size potato cubes with some haldi power, chilli powder and little salt. Mix well and keep aside for 10 mins.
Heat 2 tbsp oil in a pan/kadai and fry the marinated cauliflower florets and potato cubes for 5-7 min. Then mix with 100g Curry Tree Chettinad Masala Paste for 2 minutes on low flame.
Add 100ml water and cook until gravy is thick and vegetables are cooked.
Garnish (optional): Splutter a pinch of mustard seeds, 2 x dried red chilli and 1/2 stalk curry leaves in 1/2 tbsp oil and pour over gravy.
In a pressure cooker, shallow fry 1 tbsp of oil, add some ginger garlic paste. Add 250 gm mutton chunks to this mix and shallow fry. Add water and boil under pressure till mutton is cooked. Once cooked, separate the mutton and strain the stock and keep aside for later use.
Take a pan and add 2 tbsp of refined oil/ghee and 100g of Curry Tree Chettinad curry paste and cook well. Add the cooked mutton chunks and cook on high flame.
Add the mutton stock depending on the desired thickness of gravy. Let it simmer for 7-10 min.
Cook on high flame to bring the desired consistency, switch off the flame once you see the ghee floating. Let the cook rest for a while.
Garnish with some tempered curry leaves and green chilies and serve hot.
