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We hope you got insight from reading it, now let’s go back to cauliflower-potato chutney wali sabzi recipe. You can have cauliflower-potato chutney wali sabzi using 23 ingredients and 6 steps. Here is how you achieve that.
The ingredients needed to cook Cauliflower-Potato Chutney wali Sabzi:
- Use 200 gms cauliflower (florets)
- You need 1 big boiled potato
- You need 1 cup leftover green coconut chutney
- Provide 3-4 tbsp + 1 tsp oil
- Provide 1/2 tsp cumin seeds
- You need 1/8 tsp turmeric powder
- Use to taste Salt
- Use 1 tbsp sugar
- You need as required Finely chopped fresh coriander leaves
- Get For Coconut chutney (as I made it)
- Take 1 tbsp oil
- Get 2 tbsp chana dal
- Use 2 tbsp urad dal
- Get 2 spicy green chillies (you can add 1-2 more for spiciness)
- Get 1 " ginger
- Provide 1/2 coconut (medium sized) cut into slices
- Take 1/4 cup chopped fresh coriander leaves
- Get to taste Salt
- Prepare as required Fresh curd
- You need For tempering-
- Provide 1 tsp oil
- Take 1/2 tsp mustard seeds
- Take Few curry leaves
Steps to make Cauliflower-Potato Chutney wali Sabzi:
- Wash and soak cauliflower florets in salt water for 1/2 hour. Strain and place on Kitchen towel to dry. Peel and cube boiled potato. Heat 4 tbsp oil in a kadhai. Stir fry cauliflower florets in hot oil on medium flame till crispy golden. Keep aside. Similarly, stir fry potato cubes. (If needed add 1 tbsp oil)
- In the same kadhai add 1 tsp oil. Do tempering of cumin seeds and turmeric powder.
- Add leftover coconut chutney and saute for 1/2 min.
- Add stir-fried cauliflower and potato pieces. Add salt and sugar. Mix well. Cook, stirring for 2 mins.
- Serve/ Relish Delicious Cauliflower-Potato Chutney wali Subzi with hot pulka roti and dal.
- To prepare green coconut chutney… in small tadka pan add, heat oil. Add chana dal and urad dal. Saute till golden pinkish. Add 1/4 cup of water and soak for 1/2 hour. Grind all mentioned ingredients along with this soak dals with water..to smooth chutney. Heat oil in tadka pan add mustard seeds and curry leaves. As it splutter, pour on prepared coconut chutney. Use as required.
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