This is another simple and tasty dish from my kitchen made with potatoes and cauliflower. This South Indian Potato Cauliflower Curry or sabji goes well with rice and also with chapati. As it is a dry sabji, it can also be used as a stuffing for sandwich or chapati rolls. Since this is such a simple recipe, I felt there is no need for step wise pictures. Today we will learn how to prepare Aloo Gobi Sabji (dry version) following this quick and easy recipe.
Vegetable Curry Powder* – To roast and powder
Heat 1/2 a tsp of oil and roast the ingredients given under Vegetable Curry Powder*.
After it cools powder it coarsely. This powder is optional but I love adding this to my South Indian style vegetable curries. In case, if you are omitting this, add a little extra chilli powder.
Wash and cut cauliflower into florets and put them in hot water with a little salt for 5-7 minutes. Then drain the water completely and keep it aside.
Cut potatoes lengthwise and keep it aside. Chop onions and keep it ready.
Heat oil in a kadai or pan, add mustard seeds, when it splutters, add onions and saute until it turns transparent.
Then add potatoes, peas and cook covered for a few minutes.
When the potatoes are cooked a little, add cauliflower florets, turmeric powder, chilli powder, coriander powder and cook covered.
Stir in between for even cooking. After it is cooked a little, add 2 tbsp of the vegetable curry powder and salt needed. (store the remaining powder if any for later use). Sprinkle water in between and cook covered until soft.
Serve as a side dish for chapati or rice or use as a stuffing for bread or chapati roll.
This is the dry sabji .You will love my Aloo Gobi Recipe (Punjabi Style Gravy Version)
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