Gobhi Danthal Ki Subzi

GOBHI DANTHAL KI SUBZI

GOBHI DANTHAL KI SUBZI / CAULIFLOWER STEM

Recipe Type : Lunch / Dinner

Preparation Time : 10 – 15 mins

Cooking Time : 25 – 30 mins

Serves: 4 – 5

INGREDIENTS:

  • 1 kg Gobhi Danthal / Cauliflower Stem, cut into long pieces
  • 2 medium sized Potatoes/Aloo, washed, peeled, cut into long pieces
  • 2 medium sized Onions finely chopped
  • 5 – 6 medium sized Tomatoes finely chopped
  • 1 -2 inch Ginger finely chopped
  • 8 – 9 Garlic Cloves finely chopped
  • 1 teaspoon Red Chilli Powder
  • 1 teaspoon Haldi / Turmeric Powder
  • 1 teaspoon Garam Masala Powder
  • ½ teaspoon Kali Mirch / Black Pepper Powder
  • 1 teaspoon Amchoor/Dry Mango Powder
  • Salt to taste
  • Oil for cooking

 

INSTRUCTIONS:

  1. Heat Oil in Kadai / Pan and add Onions, Garlic & Ginger and sauté for 3 -4 mins or till it is translucent
  1. Add Turmeric Powder / Haldi, Red Chilli Powder, Salt & Tomatoes, mix well, cook for 1-2 mins on high flame
  2. Add Gobhi Danthal / Cauliflower Stem, Potatoes/Aloo and cook for 20- 25 mins on flame (Make sure as soon as you put in the tomatoes, add the Stems/Danthal so that the base gravy/masala can infuse well in the subzi/dish)
  3. Add Garam Masala, Kali Mirch Powder & Amchoor/Dry Mango Powder, mix well and Serve hot

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