500 g (1.1 lb) Cauliflower (phool gohhi), cut into florets
500 g (1.1 lb) Potatoes, washed, diced
1/2 cup / 100 g (3 1/4 oz) Ghee
1 tsp (2 g) Cumin (jeera) seeds
2 tbsp (50 g) 1 3/4 oz Ginger (adrak), chopped Salt to taste
1 tsp (2 g) Turmeric (haldi) powder
2 tsp (4 g) Red chilli powder
5 Green chillies, chopped
1/2 cup (12 1/2 g) Green coriander (hara dhaniya), chopped
500 g (1.1 lb) Potatoes, washed, diced
1/2 cup / 100 g (3 1/4 oz) Ghee
1 tsp (2 g) Cumin (jeera) seeds
2 tbsp (50 g) 1 3/4 oz Ginger (adrak), chopped Salt to taste
1 tsp (2 g) Turmeric (haldi) powder
2 tsp (4 g) Red chilli powder
5 Green chillies, chopped
1/2 cup (12 1/2 g) Green coriander (hara dhaniya), chopped
method
1. Heat the ghee in wok (kadhai); add cumin seeds and ginger. Saute for a while.
2. Add cauliflower and potatoes. Mix well. Add salt, turmeric powder, red chilli powder, and green chillies. Cover the pan and cook on low heat for 15 minutes or till the vegetables are done.
3. Serve hot, garnished with green coriander.
2. Add cauliflower and potatoes. Mix well. Add salt, turmeric powder, red chilli powder, and green chillies. Cover the pan and cook on low heat for 15 minutes or till the vegetables are done.
3. Serve hot, garnished with green coriander.
serving amount
serves: 2 - 4
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