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We hope you got benefit from reading it, now let’s go back to cauliflower-potato chutney wali sabzi recipe. To cook cauliflower-potato chutney wali sabzi you only need 23 ingredients and 6 steps. Here is how you achieve that.
The ingredients needed to make Cauliflower-Potato Chutney wali Sabzi:
- Get 200 gms cauliflower (florets)
- You need 1 big boiled potato
- Prepare 1 cup leftover green coconut chutney
- You need 3-4 tbsp + 1 tsp oil
- You need 1/2 tsp cumin seeds
- Prepare 1/8 tsp turmeric powder
- Provide to taste Salt
- Use 1 tbsp sugar
- Take as required Finely chopped fresh coriander leaves
- Provide For Coconut chutney (as I made it)
- Take 1 tbsp oil
- Provide 2 tbsp chana dal
- Provide 2 tbsp urad dal
- Use 2 spicy green chillies (you can add 1-2 more for spiciness)
- You need 1 " ginger
- Take 1/2 coconut (medium sized) cut into slices
- Provide 1/4 cup chopped fresh coriander leaves
- Prepare to taste Salt
- Prepare as required Fresh curd
- Use For tempering-
- Prepare 1 tsp oil
- Prepare 1/2 tsp mustard seeds
- Get Few curry leaves
Steps to make Cauliflower-Potato Chutney wali Sabzi:
- Wash and soak cauliflower florets in salt water for 1/2 hour. Strain and place on Kitchen towel to dry. Peel and cube boiled potato. Heat 4 tbsp oil in a kadhai. Stir fry cauliflower florets in hot oil on medium flame till crispy golden. Keep aside. Similarly, stir fry potato cubes. (If needed add 1 tbsp oil)
- In the same kadhai add 1 tsp oil. Do tempering of cumin seeds and turmeric powder.
- Add leftover coconut chutney and saute for 1/2 min.
- Add stir-fried cauliflower and potato pieces. Add salt and sugar. Mix well. Cook, stirring for 2 mins.
- Serve/ Relish Delicious Cauliflower-Potato Chutney wali Subzi with hot pulka roti and dal.
- To prepare green coconut chutney… in small tadka pan add, heat oil. Add chana dal and urad dal. Saute till golden pinkish. Add 1/4 cup of water and soak for 1/2 hour. Grind all mentioned ingredients along with this soak dals with water..to smooth chutney. Heat oil in tadka pan add mustard seeds and curry leaves. As it splutter, pour on prepared coconut chutney. Use as required.
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