Best Idea to Preparing Tasty Cauliflower peas and potato sabzi
Wishing to eat Cauliflower peas and potato sabzi a top restaurant's, but for a few reasons are not able to go to restaurants. This site is going to help you with clear instructions on cooking a Cauliflower peas and potato sabzi like a famous chef made.
We hope you got insight from reading it, now let's go back to cauliflower peas and potato sabzi recipe. To cook cauliflower peas and potato sabzi you only need 11 ingredients and 4 steps. Here is how you achieve it.
To cook an unforgettable Cauliflower peas and potato sabzi, here are the components needed:
- You need 500 grams of cauliflower florets.
- You need 250 grms of pitatoes.
- Provide 1/2 cup of Green peas.
- Prepare 1 of big tomato.
- Use 1/2-3/4 tsp of salt.
- Take 1 tsp of chilli powder.
- Prepare 1/4 tsp of turmeric powder.
- Take 4 tbsp of oil.
- Prepare 1-2 of green chillies ,roughly chopped.
- Prepare 1/8 tsp of asafoetida powder.
- Prepare 1/2 tsp of mustard seeds.
After preparing the ingridients, next you are good to cook your 5-star Cauliflower peas and potato sabzi by following the instructions below:
- Cut cauliflower florets into small chunks. You may also cut the stems if they are tender. Boil water with some salt in a pot. Turn off the stove once it reaches to bubble boil. Add cauliflower florets and keep it aside. This helps to get rid of any impurities in the cauliflower. Parboil green peas in salty water. Keep it aside. Peel and Cut potatoes in small chunks. Cut tomatoes in medium chunks..
- Heat oil in a pan and splutter mustard. Add green chillies, asafoetida and turmeric. Next add potatoes, peas and cauliflower (lift them up from the hot water using a frying spoon so the impurities remain in the water.)..
- Add salt and combine well. Cover the pan with a plate. Pour water into the plate and let it cook on the lowest flame. Stir occasionally. When the flowers and potatoes are 90% cooked, add tomatoes and chilli powder. Cook again without a lid until the tomatoes are tender. Garnish with coriander leaves and serve with chapati or parathas..
- Tips: 1. keep the size of florets and potatoes small for faster cooking. 2. Cut the potatoes in a size that matches the size of florets so they get cooked evenly when cooked together. 3. Do not overcook as once the florets meltdown or reshape, the spices will not get absorbed well and the sabzi will be tasteless..
The strong aroma and taste of saffron in the curry takes the taste to next level. A paste of ginger and spices gives the Mughlai Cauliflower, Potatoes and Green Peas Subzi an awesome flavour, while a mixture of curds and saffron gives it a royal touch. The saffron not only gives the subzi a very intense aroma, it also improves the colour of the subzi. You will really enjoy the mild spicy notes and rich texture of this subzi. Aloo Gobi Matar Dry or Potatoes, Cauliflower and peas dry is one of the staple side dishes of India.
Recipe : Cauliflower peas and potato sabzi
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