Ingredients:
- Cauliflower: 1 (cut into small florets)
- Potato: 2-3 (peel and cut into cubes)
- Peas: 1/2 cup
- Salt: to taste
- Ginger: a small piece (chopped finely)
- Roasted cumin pwd: 1 tsp
- Green chilli: 1 (chopped)
- Turmeric pwd: 1 tsp
- Tomato : 2 (Make puree)
- Cumin seeds: 1 tsp
- Oil: 2-3 tbsp
- Hing: 1/2 tsp
- Coriander leaves (chopped)
Method:
- Wash cauliflower florets.
- Heat oil in pan. Add cumin seeds, hing, ginger, green chilli and potatoes . Mix well. Roast them on low flame.
- Cover and cook until potatoes are half cooked.
- Add cauliflower florets and peas. Cook until they are 75% cooked.
- Now add tomato puree, salt and turmeric powder. (Don't add salt and haldi before this step as these masalas will burn and stick to the base of the pan. Cook for another 5 mins.
- Turn off the gas and add roasted cumin powder.
- Garnish with coriander leaves.
- Serve hot with chapati, paratha and curd/ raita.
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