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- 8 to 10 medium size florets.
- 3 medium size (finely chopped).
- 8 (slit in the middle).
powder - 1/2 tsp.
Ketchup - 2 tbsp.
Juice of one lemon.
oil - 2 tbsp.
Salt to taste.
How to Make Potato Sabzi
Peel the potatoes and cut into cubes.
Wash the cauliflower florets and boil together with potatoes.
Add salt and turmeric powder.
When it is properly cooked, strain the water and keep aside.
In a kadai heat oil and add the cumin seeds.
When it starts to splutter, add onions and green chillies.
Saute till it becomes slight brown in colour.
Now add the garam masala powder, tomato ketchup and stir for 1 minute.
Then add the green peas and 3 tbsps of water.
Cover the kadai with a lid and cook for 2 minutes on a low flame.
Add the boiled potatoes and cauliflower.
Cook on low flame till the oil separates.
Finally, add lemon juice and chopped coriander leaves.
Serve hot with chapatti or puri.
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Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.