Cauliflower & Potatoes In Yoghurt Sauce


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Serving suggestions:
eaten with white rice or roti.

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Cauliflower & Potatoes In Yoghurt Sauce recipe - How to make Cauliflower & Potatoes In Yoghurt Sauce

Preparation Time:    Cooking Time:    Total Time:     4
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1 cauliflower (about 400 grams), cut into 10-12 big florets
3 medium sized potatoes , cut into quaters (take equal number of cauliflower florets and potato quaters)
2 slit green chillies
1 tsp cumin seeds (jeera)
1 tsp turmeric powder (haldi)
1/2 tsp chilli powder
1/2 " piece of ginger (adrak) , cut into julliennes
1 tbsp curds (dahi)
garam masala made by powdering 1/2 " cinnamon (dalchini) and 2 cardamoms (elaichi)
1/2 tsp sugar
salt to taste
3 tbsp oil


  1. Immerse potato quarters in boiling water and boil for 12-14 min (if using red potatoes). remove and drain water. idea is to parboil the potato quarters so adjust time as per the quality of potatoes used.
  2. Cooking procedure:
  3. Heat oil in kadai.
  4. To the oil add paanch phoron. let the seeds splutter.
  5. Add the cauliflower florets, and ginger and fry for 2 min on medium heat.
  6. Add cumin, turmeric, and chilli powder. mix and fry for an additional 2 min
  7. Add yoghurt. cook until oil leaves the side (about 2 min).
  8. Add potatoes, green chillies, salt, and 1 cup water. cover and simmer on low heat till potatoes are completely done.
  9. Sprinkle crushed whole garam masala and remove from heat.

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This recipe was contributed by chirdeep on 02 Dec 2002

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