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Recipe type: Curries
Cuisine: Indian
Serves: 4
Prep time:
Cook time:
Total time:
U can deep fry aloo if u want.
  • 500 gms cauliflower
  • 250 gms potatoes
  • ¼ cup ghee
  • 1 tsp cumin seeds (jeera)
  • 1 tbsp finely sliced ginger (adrak)
  • ¼ cup curds (dahi)
  • 2 to 3 green chillies ,slit
  • ½ tsp chilli powder
  • ¼ tsp turmeric powder (haldi)
  • ½ tsp garam masala
  • 1 tbsp coriander (dhania) powder
  • salt to taste
  • 1 tbsp chopped coriander (dhania) leaves
  1. Parboil the potatoes and set aside.
  2. Heat the clarified butter in a heavy-based pan and add the cumin seeds. when they splutter, add the ginger. when the ginger begins to brown, add the yoghurt, a tbsp at a time, stirring vigorously till the fat separates between each addition.
  3. Add the cauliflower, potatoes and green chillies. stir-fry the vegetables over high for 2-3 minutes till they get coated with the clarified butter. then add the chilli powder, turmeric, garam masala, coriander powder and salt. stir a few more times, till well mixed.
  4. Lower the heat, cover the pan and let the vegetables cook till tender, stirring 2-3 times. takes approximately 45 minutes. serve hot, garnished with chopped coriander leaves.
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