Take out the Punjabi cauliflower potato dry vegetable in a separate bowl.

Punjabi Potato Cauliflower Dry Recipe/ Punjabi Aloo Gobhi Sookhi Sabhji

Take out the Punjabi cauliflower potato dry vegetable in a separate bowl.
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5 from 2 votes

Punjabi Potato Cauliflower Dry Recipe/ Punjabi Aloo Gobhi Sookhi Sabhji



Punjabi potato cauliflower is very tasty to eat, Punjabi food is always spicy and spicy.


The biggest specialty of eating Punjabi is that it contains a lot of butter and spices.


To make Punjabi Potato Cauliflower Dry Recipe/ Punjabi Aloo Gobhi Sookhi Sabhji, follow the steps given below…






Course Dinner, Indian, Lunch, Main Course, Main Dish, Snacks
Cuisine Indian
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 people
Calories 42kcal
Cost 25 rupee

Equipment

  • Bowl
  • Kadhai / Fry Pan
  • Spatula
  • Plate
  • Knife

Ingredients

  • 250 grams Cauliflower/ Gobhi
  • 1/2 cup Green Peas/ Hari Matar
  • 1 unit Big Potato/ Bada Aloo
  • 1 unit Green Chili/ Hari Mirch
  • 1 inch Ginger/ Adrak
  • 5 clove Garlic/ Lehsun
  • 1/2 tsp Red Chili Powder / Lal Mirch Powder
  • 1 tsp Coriander / Dhaniya Powder
  • 1/4 tsp Garam Masala Powder
  • 1/2 tsp Turmeric Powder/ Haldi Powder
  • 1/2 tsp Raw Mango Powder/Amchur Powder
  • 1/2 tsp Cumin Seed / Jeera
  • 2 tsp Mustard Oil/ Sarson Ka Tel
  • 2 tsp Coriander Leaves / Dhaniya Patti
  • as per taste Salt / Namak

Instructions

  • To make Punjabi Potato Cauliflower Dry Recipe/ Punjabi Aloo Gobhi Sookhi Sabhji, take 250 grams of cauliflower.
    After this take about 250 grams of cauliflower.
  • Take a vessel, put some water in the vessel, add some salt to the water.
  • When the water becomes slightly hot, then put cauliflower pieces in the hot water.
  • Allow the cauliflower to stay in hot water for 5 minutes, so that if there are insects in the cauliflower, then the insects are removed.
  • After that remove the cauliflower from hot water and wash it with clean water.
  • Cut the cauliflower into small pieces. Take care not to make the cauliflower pieces too small.
  • After this take a potato, the potato should be big.
  • Peel the potato and cut the potato into small square shapes.
    Take a medium sized potato. Peel the potatoes, cut the potatoes into small sizes.
  • Finely chop an inch of ginger.
    Take one inch of ginger and finely chop the ginger.
  • Then finely chop 1 green chili.
    Take a green chili, wash the chili water, chop the green chili.
  • Peel 4 to 5 garlic cloves and chop them finely.
  • Take 60 grams or half a cup of green peas.
  • Put the peas in a pot and boil it well with water.
    Meanwhile, put half a cup of peas in a pan on the second gas and add half a cup of water to the medium flame.
  • When the peas boil, remove them from the water and keep them in a separate bowl.
    When the peas start boiling, turn off the gas and remove the water from the peas and keep it in a separate bowl.
  • Drain water from peas and keep in a bowl
  • Put a kadhai/ fry pan on the gas.
    Put a kadhai/ fry pan on the gas. Keep the flame on high.
  • Add 2 teaspoons of mustard oil to the kadhai/ fry pan.
    Add 2 teaspoons of mustard oil to the kadhai/ fry pan.
  • Keep in mind that use mustard oil only, by using mustard oil to cook the cauliflower vegetable, the cauliflower vegetable becomes very tasty.
  • The method of making every vegetable is different, which oil we use to make it, is also important.
  • Some vegetables are made good in mustard oil, some vegetables are good in desi ghee, or some vegetables are suitable in refined oil.
  • Although most people use refined for making vegetables, some vegetables are tasty only by making in mustard oil.
  • Punjabi cauliflower potato vegetable tastes very tasty by making it in mustard oil.
  • When the oil is hot, add half a teaspoon of cumin seeds to the oil.
    When the oil is hot, add half a teaspoon of cumin seeds to the oil.
  • When the cumin seeds crackle, add chopped ginger and chopped green chilies, chopped garlic to the kadhai/ fry pan.
    When the cumin seeds crackle, add chopped ginger and chopped green chilies to the kadhai/ fry pan.
  • Fry the ginger, garlic and green chilies.
  • Then add chopped potatoes.
    Then add chopped potatoes.
  • And later add chopped cauliflower along with it.
    And later add chopped cauliflower along with it.
  • Mix the potatoes and cauliflower with a spatula.
    Mix the potatoes and cauliflower with a spatula.
  • After this, put half a teaspoon of turmeric powder in the kadhai/ fry pan.
    After this, put half a teaspoon of turmeric powder in the kadhai/ fry pan.
  • After this, put salt in the kadhai/ fry pan.
    After this, put salt in the kadhai/ fry pan.
  • Mix turmeric and salt well with cauliflower and potatoes.
    Mix turmeric and salt well with cauliflower and potatoes.
  • Cover the kadhai fry pan with a plate, slow down the flame.
    Cover the kadhai fry pan with a plate, slow down the flame.
  • Remove the plate from the pan after 2 minutes, stir the cauliflower and potatoes with a spoon.
    Remove the plate from the pan after 2 minutes, stir the cauliflower and potatoes with a spoon.
  • Cover the plate again on the kadhai/ fry pan.
    Cover the kadhai fry pan with a plate, slow down the flame.
  • Open the plate of kadhai/ fry pan again after 2 minutes to 3 minutes.
  • And press the cauliflower and potato to see if it is cooked or not, if not cooked then add 3 teaspoons of water and stir with a spatula.
  • After this, cover the plate again.
  • Keep the flame on low.
  • After 3 minutes, remove the plate again and check if the potatoes and cauliflower are cooked or not.
    After 3 minutes, remove the plate again and check if the potatoes and cauliflower are cooked or not.
  • When the potatoes and cauliflower are cooked, add boiled peas to the kadhai/ fry pan.
    When the potatoes and cauliflower are cooked, add boiled peas to the kadhai/ fry pan.
  • Mix the peas well with potatoes, cauliflower.
    Mix the peas well with potatoes, cauliflower.
  • After this, cover the kadhai/ fry pan once again with the plate.
    After this, cover the kadhai/ fry pan once again with the plate.
  • Remove the plate of kadhai/ fry pan after 3 minutes.
  • Put half a teaspoon of red chilli powder in the kadhai/ fry pan, you can increase or decrease the quantity of red chilli powder according to taste.
    Put half a teaspoon of red chilli powder in the kadhai/ fry pan, you can increase or decrease the quantity of red chilli powder according to taste.
  • After this add one spoon coriander powder and 1/4 teaspoon garam masala powder.
    After this add one spoon coriander powder and 1/4 teaspoon garam masala powder.
  • Add half a teaspoon of raw mango/amchur powder with it. Mix all the spices well with cauliflower and potatoes.
    Add half a teaspoon of raw mango/amchur powder with it. Mix all the spices well with cauliflower and potatoes.
  • Pour 2 spoons of water into the kadhai/fry pan and stir with a spoon.
  • After this, cover the kadhai/ fry pan with a plate.
    After this, cover the kadhai/ fry pan with a plate.
  • After 2 minutes, remove the plate of the kadhai/ fry pan and stir it with a spatula.
  • Fry the vegetable while stirring for a minute.
  • Punjabi cauliflower potato dry vegetable is ready.
    Punjabi cauliflower potato dry vegetable is ready.
  • Take out the Punjabi cauliflower potato dry vegetable in a separate bowl.
    Take out the Punjabi cauliflower potato dry vegetable in a separate bowl.
  • Serve with chopped green coriander on punjabi cauliflower potato dry vegetable.
    Serve with chopped green coriander on punjabi cauliflower potato dry vegetable.

Nutrition

Serving: 100grams | Calories: 42kcal | Carbohydrates: 8g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 22mg | Potassium: 290mg | Fiber: 2g | Sugar: 2g | Vitamin A: 115IU | Vitamin C: 39mg | Calcium: 28mg | Iron: 1mg

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