Preparation Time : 15 minutes
cooking time : less than 25 minutes
servings – 3
Potato – 3/4 cup chopped
Cauliflower – 1 cup half boiled and strained.
onion – 1 large size finely chopped
Green chilly – 2 nos finely chopped
ginger – 1 tsp grated
spring onion leaves – 1/4 cup chopped(optional)
red chilly powder – 1 1/2 tsp (adjust the spice as per family choice)
coriander powder – 1 tsp
garam masala powder – 2tsp
Turmeric powder – a pinch
kitchen king maslaa powder – 1tsp (optional else use pavbhajji masala)
Kasthuri methi leaves – 1 tsp crushed btw palm
salt – as required
Oil – 2 tbsp + 1 tsp
mustard seeds – 1 tsp
cumin seeds – 1 tsp
coriander leaves – for tempering
Lemon juice – 1/2 tsp
chop the vegetables and boil the cauliflower as per the method and strain the water, do not over boil it , half cooked is enough
Heat the kadai and pour the 2tbsp of oil wait till its heat then add the mustard seeds once splutters add the cumin seeds then add the ginger and green chilly saute for 30 seconds and add the chopped onion saute till its turn to semi brown .
Then add the potato give a nice mix, add the required amt of salt and keep the flame in the medium and stir occasionally and wait till its half cooked, Then add the half boiled cauliflower and give a nice mix now add all the spices mentioned and stir it for evenly mentioned and allow it cook completely. You can close it using the lid.
Check after 10 minutes almost everything is cooked and raw smell goes, if you feel its too dry just add the 1tsp of oil and if you feel it has raw smell then keep it for 5 minutes, Then add the crushed kasthuri methi leaves and add the lemon juice and saute. Adjust salt if needed. If you like to add the chopped spring leaves add at the last stage and close the lid and off the flame.
- Any spices can be used it and customize the spices as per family choice.
- Make sure the raw smell goes before you add the kasthuri methi leaves and lemon juice.
- Adding lemon juice is for tangy flavor , you can omit if you do not want.