Prep Time: 15 minutes | Cook Time: 15 minutes | Total Time: 30 minutes
Course: main | Servings: 4
Difficulty level: easy | Make ahead: Possible
Ingredients
For the sabzi
- 280 g Potato, raw, peeled and cubed
- 192 g Cauliflower / Gobhi, florets
- 15 ml Sunflower oil
- 4 g Salt
- 3.5 g Green chillies, chopped
- 4.5 g Ginger, fresh, chopped
- 1 g Cumin seed / jeera
- 0.5 g Turmeric / haldi
- 1 g Dried chillies, powdered
- 0.5 g Amchur, powdered
- 0.5 g Garam Masala
Equipment needed
Kadai or saute pan
Advance preparation
No advance prep required beyond cutting cauliflower into florets and cubing potatoes. If preferred, cauliflower can be soaked briefly in salted water and drained well before cooking.
Instructions:
For the sabzi
- Heat oil in a pan on medium flame. Add cumin seeds and let them crackle.
- Add potatoes, green chillies and ginger,. Cover and cook on low heat for 5 minutes.
- Add cauliflower florets, turmeric, red chilli powder and salt. Cover and cook on medium heat for 5 minutes, stirring occasionally.
- Add amchur and garam masala. Mix and cook for another 2 mins to allow the flavours to infuse.
Serving guidance
Serve hot with phulka, roti or plain dal-rice; finish with fresh coriander and serve as soon as the gobhi is cooked through but not mushy.
Nutrition (Per Serving)
Calories: 100 kcal | Protein: 2.3 g | Carbohydrates: 11.8 g | Fat: 4.2 g | Fiber: 3.3 g