It takes hardly 10 minutes to cook.
Ingredients: One cauliflower (small florets separated, thoroughly rinsed), two potatoes (cubed, peeled), one big tomato (skinned, chopped), one tsp cumin/jeera seeds, half tsp asafetida, one bay leaf, two tbsp ginger paste, one tsp turmeric powder, half tsp red chilli powder, one tsp jeera/cumin powder, one tbsp coriander powder, half tsp garam masala powder, coriander leaves, oil/ghee, salt to taste.
Method of Preparation: Heat some ghee in a kadai. Once it's sizzling, add the turmeric, asafetida, jeera, bay leaf, red chilli powder and ginger paste. Mix and then add the potatoes. Once the potatoes are lightly fried, add the cauliflower florets. Mix. Add salt. Add tomatoes. Cover and cook on medium flame for about five minutes. Add cumin powder, salt and mix well. Add a dash of water, cover and cook for two-three minutes, on high flame. Now add the coriander power. Mix. Adjust salt. Add some more water, enough to make not too thick gravy. Cover and cook, high flame, for five minutes. Check that the cauliflower and potatoes are cooked well. Add a dash of garam masala powder. Turn off the heat. Garnish generously with coriander leaves. Serve steaming hot with steamed white rice and fried papads.
Ingredients: One cauliflower (small florets separated, thoroughly rinsed), two potatoes (cubed, peeled), one big tomato (skinned, chopped), one tsp cumin/jeera seeds, half tsp asafetida, one bay leaf, two tbsp ginger paste, one tsp turmeric powder, half tsp red chilli powder, one tsp jeera/cumin powder, one tbsp coriander powder, half tsp garam masala powder, coriander leaves, oil/ghee, salt to taste.
Method of Preparation: Heat some ghee in a kadai. Once it's sizzling, add the turmeric, asafetida, jeera, bay leaf, red chilli powder and ginger paste. Mix and then add the potatoes. Once the potatoes are lightly fried, add the cauliflower florets. Mix. Add salt. Add tomatoes. Cover and cook on medium flame for about five minutes. Add cumin powder, salt and mix well. Add a dash of water, cover and cook for two-three minutes, on high flame. Now add the coriander power. Mix. Adjust salt. Add some more water, enough to make not too thick gravy. Cover and cook, high flame, for five minutes. Check that the cauliflower and potatoes are cooked well. Add a dash of garam masala powder. Turn off the heat. Garnish generously with coriander leaves. Serve steaming hot with steamed white rice and fried papads.
Post a Comment