Serves 1
Directions
- 1Fry the chopped potatoes in hot oil until golden brown.
- 2Remove the fried potatoes from the oil.
- 3Fry the cauliflower florets in the same oil.
- 4Remove the fried cauliflower and combine it with the potatoes.
- 5Add Jeera to the remaining oil in the kadai.
- 6Add green chilli, garlic, and ginger paste to the kadai.
- 7Pour tomato puree into the kadai.
- 8Stir the mixture well.
- 9Add Kashmiri red chilli powder to the mixture.
- 10Add salt to taste.
- 11Combine haldi powder, red chilli powder, garam masala, kitchen king masala, amchur powder, kasuri methi, and dhaniya powder on a plate.
- 12Mix all the dry spices together.
- 13Add the fried potatoes and cauliflower to the dry spice mix.
- 14Mix the vegetables thoroughly with the spices.
- 15Transfer the spiced vegetables to the kadai with the tomato mixture.
- 16Fry in medium heat for at least 5-7 minutes.
- 17Garnish with fresh coriander leaves.
- 18Serve hot with masala poori and buknu.
Ingredients
- Aloo-Gobhi
- Buknu
- Oil
- Potatoes
- Cauliflower
- Jeera
- Green Chilli, Garlic & Ginger paste
- Tomato puree
- Kashmiri red chilli powder
- Salt
- Haldi powder
- Red chilli powder
- Garam masala
- Kitchen king masala
- Amchur powder
- Kasuri methi
- Dhaniya powder
- Coriander leaves
Equipment
KadaiSlotted spoonSpatulaPlate
Tips
- Fry in medium heat for at least 5-7 minutes.
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