Potatoes – ½ kg
Cauliflower* – 2 kg
For Tadka
Oil – 0.8 cup
Mustard seeds – 1 tsp

Jeera – 1 tsp
Green chili – ½ tsp
Ginger (grated) – 1 tsp
Salt – 3 tsp
Turmeric – ½ tsp
Jeera Powder – 1½ tsp
Dhania Powder – 3 tsp
Chili Powder – ¼ tsp
MDH Garam Masala – 4 tsp
Aamcur Powder – 4 tsp
Coriander leaves – 1 TBS
Yield – 2 liter

* Note: Cauliflower should be clean and should not be loaded with extra leaves.


• Peel and dice the potatoes into ½ inch cubes. Wash and drain.
• Cut cauliflower neatly into 1-inch florets with a firm stem. Wash the florets and drain
the water.
• Prepare Tadka as per the ingredient list from oil to ginger.
• Make sure that the oil is hot enough to crack the mustard seeds. Add vegetables and
sauté for a brief period. Add salt and turmeric and cook covered till the vegetables
Cook for few minutes and end with stirring in the
• Add all the powdered masalas.
chopped fresh coriander leaves.
• Note: Cook covered without losing any water to get a succulent taste.
OR Prepare as follows:
• Steam the vegies without any water. Do not over cook. It may take just 10 minutes to
• Drain if any water remains. Allow the vegetables to cool down.
• Prepare Tadka as per the ingredient list.
• Make sure the oil is hot enough to crack the mustard seeds.
• After adding ginger paste, slow down the flame and roast for few minutes.
• Add the powder masala and roast slowly till the flavor is released. Then add salt.
• Add steamed vegies and stir-fry for few minutes.
• Sprinkle coriander leaves and stir once. While stirring take care not to mash the
vegetables. This gives a good consistency and is wholesome.
[categorythumbnaillist 6]