To make Punjabi Potato Cauliflower Dry Recipe/ Punjabi Aloo Gobhi Sookhi Sabhji, take 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.
Finely chop an inch of ginger.
Then finely chop 1 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.
When the peas boil, remove them from the water and keep them in a separate bowl.
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Put a kadhai/ fry pan on the gas.
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 cumin seeds crackle, add chopped ginger and chopped green chilies, chopped garlic to the kadhai/ fry pan.
Fry the ginger, garlic and green chilies.
Then add chopped potatoes.
And later add chopped cauliflower along with it.
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 salt in the kadhai/ fry pan.
Mix turmeric and salt well with cauliflower and potatoes.
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.
Cover the plate again on the kadhai/ fry pan.
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.
When the potatoes and cauliflower are cooked, add boiled peas to the kadhai/ fry pan.
Mix the peas well with potatoes, cauliflower.
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.
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.
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 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.
Take out the Punjabi cauliflower potato dry vegetable in a separate bowl.
Serve with chopped green coriander on punjabi cauliflower potato dry vegetable.
