1 / 1 Photo by: manju
Susmita Washington, United States
- 1 large cauliflower (phool gobhi), chopped into small florets
- 2 large potatoes, peeled, halved, and sliced
- 1 tablespoon minced fresh ginger
- 4 cloves garlic, minced
- 1 large onion, sliced thin
- 1 tomato, chopped fine
- 10 stalks fresh coriander, stems and leaves separated
- ½ teaspoon cumin (jeera) seeds
- 2 green chillis, cut into fine rings
- ½ teaspoon turmeric (haldi) powder
- 1 teaspoon cumin (jeera) powder
- 1 teaspoon coriander(dhania) powder
- Salt to taste
- ½ cup water
- ½ teaspoon sugar
- ½ teaspoon garam masala
- ½ teaspoon red chilli powder (optional)
- 2 tablespoons tomato puree (optional)
- 2 tablespoons vegetable oil
Prep:15min › Cook:30min › Ready in:45min
- Heat oil in a large frying pan or kadhai. Add onion, ginger, and garlic. Fry for a few minutes until golden brown. Finely chop the coriander stems and add to the kadhai. Add the green chillis.
- Add the turmeric powder and fry for a minute. Now add the tomatoes. Cook a few minutes till the tomatoes are pulpy.
- Add the potatoes. Fry for a few minutes till they are coated with the masala. Now add the cauliflower florets. Add the cumin and coriander powder, garam masala, red chilli powder, sugar, and salt. Add water , and stir well.
- Bring the sabji to a boil, cover and reduce heat. Cook about 20 minutes till potatoes and cauliflower are very tender, but not mushy.
- Check seasonings. If you feel the sabji is not tart enough, add the tomato puree.
- Garnish with the chopped coriander leaves and serve.
See it on my blog
- 17 Oct 2012
Yummy! Can't wait to make it again! - 18 Apr 2013
vow, nice recipes - 09 Feb 2011
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