Potato And Cauliflower Sour Vegetable

"This is an Indian dish that is best enjoyed with kachoris or puris. It's usually had at lunch."
 
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Ready In:
24mins
Ingredients:
16
Serves:
4
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ingredients

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directions

  • Peel potato skins.
  • Pierce whole potatoes with a fork at 3-4 places all over.
  • Place them on the circumference of a microwave turntable.
  • Microwave on high for 3 1/2 minutes so that they are partially cooked.
  • Allow standing time of 5 minutes.
  • Heat oil in a frying pan.
  • Add black cardamom, bay leaf and asafoetida.
  • Cut potatoes into big cubes and deep fry in hot oil on medium flame till pink in colour.
  • Deep fry cauliflower florets similarly.
  • Remove onto a tissue paper.
  • Microwave oil on high for a minute in a glass dish.
  • Add turmeric powder, aniseeds, carom seeds, red chilli powder, corriander powder, salt and garam masala to oil.
  • Mix it really well.
  • Add 6 tbsp of water.
  • Microwave on high for 1 1/2 minutes uncovered.
  • Add tomato puree now and microwave uncovered on high for a minute.
  • Add fried potatoes and cauliflower.
  • Mix well.
  • Add curd.
  • Mix and microwave on medium for 3 minutes uncovered.
  • Serve immediately garnished with chopped corriander.

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Reviews

  1. [editor's note: recipe was corrected as a result of this review] You haven't mentioned how much cauliflower to use! It doesn't figure anywhere in the ingredients! I had to make a rough estimate, and used around 1 cup of cauliflower florets for 2 servings. Also, the cauliflower seemed a little undercooked, so next time I'll probably half-cook them as well before frying. Otherwise, a very tasty recipe... the vast array of spices make all the difference!
     
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