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Sunday, August 30, 2009

Dilbahar Gobhi

Serves: 4, Preparation time: 40 minutes

1 medium sized couliflower
2 medium sized potatoes (cut into small pieces)
1 tsp cumin seeds (jeera)
1 tsp cumin powder
2 tsp coriander powder (dhaniya)
1 tsp red chilly powder
1 tsp turmeric powder (haldi)
3 tsp ghee
2 tbsp refined oil
1 green chilly
1 inch ginger finely chopped
3 tsp curd
1 small tomato (grind of paste)
whole red chilly
1 bay leaf
2 tsp sugar
2 cups water

Separate the florets form cauliflower. Wash and drain. Cut potatoes into chunks. Heat oil in a pan, add potatoes, little salt and haldi powder, cover to cook. When the potatoes are half done add in the florets, pinch of salt and haldi powder, cover to cook on medium flame untill the florets are roasted. Meanwhile take a small bowl take 1 tsp water and add cumin powder, coriander powder, red chilly powder, haldi and keep aside. Take out the fried florets and potatoes and in the remaining oil add bay leaf, whole red chilly, jeera. As the jeera splutters, add ginger and let it fry for 2-3 minutes. Now add the content of the small bowl containing jeera, coriander, red chilly powder, haldi and stir to fry for 7-8 minutes untill it leaves oil. Now add ghee, tomato paste, curd, sugar and stir to fry for 3-4 minutes. Now add the fried potatoes and florets, mix well. Add salt as per taste. Now add water and cover to cook untill the florets are soft and the gravy leaves oil. Garnish with coriander leaves and serve hot with rice.


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