Tadka Potato Cauliflower Recipe
Tadka Potato Cauliflower Recipe. Potato Cauliflower, stays a number one of North Indians and can be immediately ready for any event. You might have cooked aloo gobhi a few times, but Potato Cauliflower is very not the same as the exemplary dish and has a delightful treating or tadka that you generally include a dal.
1 kilograms cauliflower
1 huge onion
1 inch ginger
salt as required
1/2 teaspoon dark pepper
1/2 teaspoon red stew powder
1/2 teaspoon garam masala
1/2 teaspoon cooked cumin powder
First and foremost, wash cauliflower into running water and cut it into medium pieces, then cut potato into pieces and absorb them a bowl brimming with water so the potatoes don’t change tone. Then, at that point, strip and mesh onions, tomato, ginger and garlic in isolated bowls.
Presently, put a kadhai on medium fire and hotness oil in it. At the point when the oil is adequately hot, add cumin seeds, dark pepper and let them splatter for a couple of moments.
Then, add ground onions in the kadhai alongside ginger-garlic, and sear them till they get light brown in variety. A short time later, add tomato and cook for some time till delicate.
Then, add salt, red bean stew powder, turmeric powder and coriander powder in the masala and mix to blend well every one of the fixings and cook for around two minutes. Presently, bring down the fire and include the potato and cauliflower pieces, cover the kadhai with a top and cook for around 15-20 minutes.
At the point when the veggies are cooked and delicate, eliminate the top and turn the fire to high. Sprinkle garam masala in the kadhai alongside broiled cumin powder, mix to blend well in with the cooked veggies.
Switch off the fire and trimming the pre-arranged Tadka Potato Cauliflower with newly slashed coriander leaves. Serve hot with roasted roti or paratha.
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