Ingredients for Cauliflower & potatoes sabzi (aloo Gobi sabzi).๐ ๐ฟ
- 1 small cauliflower cut into small florets, along with stems
- 3-4 potatoes ๐ฅ
- 2-3 finely chopped onions ๐ง
- 2 small size finely chopped tomatoes ๐
- 1 tbsp ready made tomato paste ๐
- 3-4 tbsp oil/ ghee
- 1 tbsp ginger garlic paste ๐ง
- 11/2 tbsp green chillies paste
- Salt to taste ๐ง
- 1 tsp kashmiri red chillies powder ๐ถ๏ธ
- 1 tsp roasted coriander & cumin powder
- 1/2 tsp garam masala powder
- 1 tsp roasted dry fenugreek leaves ๐ฑ
- 1/2 tsp turmeric powder
- 1 tsp cumin seeds
- 1/2 cup plain yogurt
- 1/4 cup sev for garnish optional
- 2 tbsp finely chopped coriander leaves ๐ฟ
- 1-2 finely chopped green chillies for garnish
Cooking Instructions for making Cauliflower & potatoes sabzi (aloo Gobi sabzi).๐ ๐ฟ
Cut cauliflower into small florets add them in warm water ๐ฆ, cut the stems into small cubes and add them to in warm water, once check cauliflower florets before cooking. Peel potatoes ๐ฅ and cut them into four equal cubes, keep aside.
Heat oil/ ghee in a wok, add cumin seeds when start to crackle, add cauliflower florets, fry them, add potatoes cubes fry them with cauliflower florets until golden, slow the flame and add cauliflower stems cubes and fry the too. Donโt over cook them or cover them.
Add finely chopped onions ๐ง , mix well. Add ginger garlic paste cook, mix well,add finely chopped tomatoes ๐ , tomato paste mix well, cook on medium flame. Stir always, add green chillies paste, salt๐งmix well.
Add kashmiri red chillies powder ๐ถ๏ธ, turmeric powder, roasted coriander & cumin powder mix well, add plain yogurt mix well, stir, if you feel the masala is sticking, you may add water, add 2 tbsp water at a time. I did not add any water in mine, cook on slow flame. Cover and Cook for 6-7 mins.
Uncover and add roasted dry fenugreek leaves ๐ฑ mix well, finally add garam masala powder mix and serve hot with butter naan, plain rice, roti & paratha.
If desired, garnish with finely chopped coriander leaves ๐ฟ, finely chopped green chillies, sev.
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