Cauliflower is one of several vegetables in the species Brassica oleracea, in the family Brassicaceae. The name comes from Latin caulis (cabbage) and flower. Cauliflower is a now available in every season. It makes a good choice and is favourite of many food lovers. Learn how to cook Potato and Cauliflower maintaining its crunch. Add to it the essence of Cardamom and Cinnamon will do the magic. Here is the detailed recipe.
How to make Cauliflower and Potato Curry:
Objective: Learn how to cook Cauliflower and Potato recipe.
Preparation Time: 10 minutes
Cooking Time: 20-25 minutes
Total time: 30-35 minutes
Servings: 4-5
Cuisine: Indian
You can also watch the step by step preparation of Cauliflower Potato recipe here:
Video: Video showing the detailed recipe
Video duration: 10:55 minutes.
Ingredients:
Recipe Specific Ingredients:
Cauliflower: 500 Gms
Potato: 3-4 medium sized
Spice Ingredients:
Asafoetida: 1 pinch
Cumin Seeds: 1 tea spoon
Turmeric Powder: 1/2 tsp
Ginger Powder: 1 tsp
Fennel Powder: 2 tea spoons
Coriander Powder: 1/2 tsp (Optional)
Pepper Corn: 1 tsp
Big Cardamom: 3-4 Pieces
Cinnamon: 1 piece of 1 inc
Cloves: 3-4
Basic Ingedients:
Salt: 1 tsp (as per taste)
Red Chilly Powder: 1 tea spoon
Mustard Oil: 1-1 1/2 spoons
How to do Preparation for making Cauliflower and Pootato Curry (Aloo aur Gobhi ki Sabzi):
Remove the stems of cauliflower and cut into small florets
Wash them with luke warm water
Peel the potatoes and slice them into small pieces
How to cook Caulifloer and Potato (Aloo Gobhi):
Now heat some oil (1 spoon) in a pan .
Add 1/2 tsp carom seeds, a pinch of asafoetida, 1tsp of cumin seeds and saute it well.
Add the cauliflower florets and potatoes and shallow fry them.
Add 1/2 tsp of salt, 1/2 tsp turmeric powder, 1/2 tsp coriander powder, 1/2 tsp Ginger Powder, 2 tsp of fennel powder, 1 tsp red chilly powder and mix it well.
Add 1/2 cup of water to it so that the spice don’t burn.
Mix well and simmer for around 203 minutes for spices to mix wellwith the vegetables.
Add 1/2 cup of water and mix well.
Cover the lid and simmer it for 4-5 minutes on low flame till florets get tender.
Add the freshly prepared Cinnamon, Big Cardamom and Black Pepper powder.
Mix well well cover it simmer for 2inutes.
Add the coriander leaves and mix well.
Switch the flame off. Keep it covered a while for the vegetables to absorb the aroma.
Serve hot. It goes well with Chapatis and rice both.
Do try it out, and write back how did it turn out in your comments. What is your favourite dish? do tell us abot your choices.
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