Cauliflower-Potato Chutney wali Sabzi. Now put one table spoon of water in the pan. These Cauliflower Mashed Potatoes are a creamy vegetable side that's easy to prepare, with less carbs than your usual mashed potatoes, but just as smooth and creamy! I'm always a little suspicious of lighter recipes that are substitutions of classics, but mashed cauliflower is legitimately delicious.

Cauliflower "Potato Salad". featured in Healthier Holiday Sides. Place cauliflower onto baking sheet and season with salt, pepper, and olive oil. This Cauliflower Potato Salad is low carb salad with a lot of flavor. You can cook Cauliflower-Potato Chutney wali Sabzi using 23 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Cauliflower-Potato Chutney wali Sabzi

Prepare 200 gms of cauliflower (florets).
You need 1 of big boiled potato.
It's 1 cup of leftover green coconut chutney.
It's 3-4 tbsp + 1 tsp of oil.
You need 1/2 tsp of cumin seeds.
Prepare 1/8 tsp of turmeric powder.
It's to taste of Salt.
It's 1 tbsp of sugar.
You need as required of Finely chopped fresh coriander leaves.
You need For of Coconut chutney (as I made it).
You need 1 tbsp of oil.
You need 2 tbsp of chana dal.
Prepare 2 tbsp of urad dal.
You need 2 of spicy green chillies (you can add 1-2 more for spiciness).
Prepare 1 " of ginger.
You need 1/2 coconut of (medium sized) cut into slices.
It's 1/4 cup of chopped fresh coriander leaves.
Prepare to taste of Salt.
It's as required of Fresh curd.
It's For of tempering-.
It's 1 tsp of oil.
It's 1/2 tsp of mustard seeds.
It's Few of curry leaves.

True healthy summertime must have for pool parties, picnic, BBQs and the heatwave. Aloo gobi recipe or potato cauliflower recipe: Punjabi style aloo gobi sabzi flavored with everyday spices. My friends often ask me how to cook sukha aloo gobi or dry cauliflower and potato sabzi, as whenever they make sukha aloo gobi, gobi or cauliflower becomes too mushy and do not taste great. Recipe for a simple and utterly delicious Cauliflower Sabzi (Phool Gobi Sabzi) made with ingredients in the pantry.

Cauliflower-Potato Chutney wali Sabzi step by step

Wash and soak cauliflower florets in salt water for 1/2 hour. Strain and place on Kitchen towel to dry. Peel and cube boiled potato. Heat 4 tbsp oil in a kadhai. Stir fry cauliflower florets in hot oil on medium flame till crispy golden. Keep aside. Similarly, stir fry potato cubes. (If needed add 1 tbsp oil).
In the same kadhai add 1 tsp oil. Do tempering of cumin seeds and turmeric powder..
Add leftover coconut chutney and saute for 1/2 min..
Add stir-fried cauliflower and potato pieces. Add salt and sugar. Mix well. Cook, stirring for 2 mins..
Serve/ Relish Delicious Cauliflower-Potato Chutney wali Subzi with hot pulka roti and dal..
To prepare green coconut chutney... in small tadka pan add, heat oil. Add chana dal and urad dal. Saute till golden pinkish. Add 1/4 cup of water and soak for 1/2 hour. Grind all mentioned ingredients along with this soak dals with water..to smooth chutney. Heat oil in tadka pan add mustard seeds and curry leaves. As it splutter, pour on prepared coconut chutney. Use as required..

It was almost a week ago that I made this Cauliflower Sabzi and it is long gone, but looking at these pictures as I got ready to post them now got my mouth watering! Healthy Cauliflower and potato sabzi which taste delicious with rasam rice or plain rice. It can be served with roti too. This is a simple stir fry which is easy to make and tasty. This taste best with sambar rice or any spicy kuzhambu.