Phool gobi aur aloo ki bhaji
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
4 Baked Potato medium (2-1/4" to 3-1/4")2lb Cauliflower, cut into florets2 tbsp *Crisco Pure Vegetable Oil2tsp *Cumin seed (whole)1 tsp Ground Cumin Seed1 tsp Ground Coriander seed1/2 Tsp Ground Turmeric1/2 Tsp Cayenne Pepper1 Tsp Dried Chilli flakes1 Tsp Ground Roast Cumin seed1 Tsp Salt
Microwave the potatoes, or use previously cooked leftovers.
Soak cauliflower florets for 30 minutes.
Dice the potatoes 3/4" ish.
Heat oil over medium heat in large frying pan (Preferably non-stick)
Add whole Cumin Seeds, and stir fry for a few seconds.
Add the Cauliflower, and stir fry for a few minutes, let it brown a little.
Cover and turn heat down to low and let cook for 10 minutes, until cauliflower softens, but still has some crunch.
Add the Potatoes and mix in, then add the rest of the spices, a bit at a time so they mix well and coat the potatoes and cauliflower evenly.
Recover and allow the potatoes to heat up, for about 5 minutes.
Serving Size: 8
Soak cauliflower florets for 30 minutes.
Dice the potatoes 3/4" ish.
Heat oil over medium heat in large frying pan (Preferably non-stick)
Add whole Cumin Seeds, and stir fry for a few seconds.
Add the Cauliflower, and stir fry for a few minutes, let it brown a little.
Cover and turn heat down to low and let cook for 10 minutes, until cauliflower softens, but still has some crunch.
Add the Potatoes and mix in, then add the rest of the spices, a bit at a time so they mix well and coat the potatoes and cauliflower evenly.
Recover and allow the potatoes to heat up, for about 5 minutes.
Serving Size: 8
Nutritional Info Amount Per Serving
- Calories: 149.3
- Total Fat: 4.0 g
- Cholesterol: 0.0 mg
- Sodium: 48.0 mg
- Total Carbs: 7.1 g
- Dietary Fiber: 3.4 g
- Protein: 2.7 g
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