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Tadka Potato Caulifower

Tadka-Potato-Caulifower

Name it aloo gobhi or potato cauliflower, this dish remains a favourite of North Indians and can be quickly prepared for any occasion. You may have cooked aloo gobhi several times, however Tadka Potato Cauliflower is quite different from the classic dish and has a delicious tempering or tadka that you usually add in a dal.

Ingredients:
1 kilograms cauliflower
1 large onion
1 inch ginger
salt as required
1/2 teaspoon black pepper
1/2 teaspoon red chili powder
1/2 teaspoon garam masala
1/2 teaspoon roasted cumin powder
2 potato
5 tomato
5 cloves garlic
1/2 teaspoon red chili powder
1/2 teaspoon powdered turmeric
1 teaspoon cumin seeds
1/2 teaspoon coriander powder
4 sprigs chopped coriander leaves

Procedure:
Step 1
Firstly, wash cauliflower into running water and cut it into medium pieces, then cut potato into pieces and soak them in a bowl full of water so that the potatoes don’t change colour. Then peel and grate onions, tomato, ginger and garlic in separate bowls.

Step 2
Now, put a kadhai on medium flame and heat oil in it. When the oil is hot enough, add cumin seeds, black pepper and let them splatter for a few seconds.

Step 3
Then, add grated onions in the kadhai along with ginger-garlic, and fry them till they get light brown in colour. Afterwards, add tomato and cook for a while till tender.

Step 4
Next, add salt, red chili powder, turmeric powder and coriander powder in the masala and stir to mix well all the ingredients and cook for about two minutes. Now, lower the flame and add in the potato and cauliflower pieces, cover the kadhai with a lid and cook for about 15-20 minutes.

Step 5
When the veggies are cooked and tender, remove the lid and turn the flame to high. Sprinkle garam masala in the kadhai along with roasted cumin powder, stir to mix well with the cooked veggies.

Step 6
Turn off the flame and garnish the prepared Tadka Potato Cauliflower with freshly chopped coriander leaves. Serve hot with tandoori roti or paratha.