Cauliflower Potato Sabzi

Cauliflower potato sabzi with spices is different type sof sabzi. It is not too dry can be served with rice, roti. Spices can be sdjusted as per taste.

Aloo cauliflower sabzi

Course Main Course
Cuisine bengali, Indian
Keyword Aloo Phulkopir Dalna, bengali curry, Cauliflower And Potato Curry Recip
Prep Time 15 minutes
Cook Time 20 minutes

Ingredients

  • 1 medium Cauliflower(फूलगोभी)
  • 1 medium Potato cubed (आलू)
  • 1/4 cup Green Peas (हरा मटर)
  • 1/2 Cup 1/2 cup tomatoes (टमाटर)
  • 1/2 tsp red chilli powder (लाल मिर्च)
  • 1/4 tsp Turmeric Powder (हल्दी पाउडर)
  • 1 tsp Coriander powder (धनिया पाउडर)
  • 1 tsp Cumin Powder (जीरा पाउडर)
  • 1 tsp Chopped Ginger (अदरक)
  • 1 Bay Leaf (तेज पत्ता)
  • 2 Dry Red Chillis (सुखीलाल मिर्च)
  • 3 Cardamom pods (इलायची)
  • 2-3 Cloves (लौंग)
  • 1 inch Cinnamon Stick (दालचीनी)
  • 1 Green chilli (हरी मिर्च)
  • 1/4 tsp Garam Masala (गरम मसाला)
  • 3-4 tsp Mustard Oil (सरसों का तेल)
  • Salt (नमक)

Method

  • Clean the cauliflower and cut Cauliflowerinto medium size florets.
  • Take mustard oil in a pan and sautécauliflower for 3-4 minutes. We do not want to over cook them.
  • When they are almost done, add salt otherwisecauliflower will release moisture. Take out cauliflower and keep it in aseparate bowl.
  • Add oil to the pan; add bay leaf,red chili, cloves, cardamom and cinnamon.
  • Sautéfor 1 minute.
  • Add peeled cubed potatoes to the pan and saute for 2 minutes.
  • Cover and steam for 2 minutes. Addoil if needed.
  • Prepare masala by adding red chili powder, cumin powder, coriander powder, turmericpowder, chopped ginger. Add water and make a paste
  • Add Masala paste to the potatoes.Add little but water and cover and cook the potatoes.
  • When they are half done add green peasand tomatoes, green chili, salt.
  • Cover and simmer for 2-3 minutes.
  • Add cauliflower, garam masala and 1cup hot water.
  • Let the sabzi simmer for 2 minutes do not cover.
  • Serve with rice, roti, paratha.
  • Spicy and tasty sabzi is ready to beserved.

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