Simple Way to Make Speedy Cauliflower-Potato Chutney wali Sabzi

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We hope you got insight from reading it, now lets go back to cauliflower-potato chutney wali sabzi recipe. You can have cauliflower-potato chutney wali sabzi using 23 ingredients and 6 steps. Here is how you do that.

The ingredients needed to make Cauliflower-Potato Chutney wali Sabzi:

1. Use 200 gms of cauliflower (florets).
2. Take 1 of big boiled potato.
3. Get 1 cup of leftover green coconut chutney.
4. Use 3-4 tbsp + 1 tsp of oil.
5. Take 1/2 tsp of cumin seeds.
6. Prepare 1/8 tsp of turmeric powder.
7. Use to taste of Salt.
8. Get 1 tbsp of sugar.
9. Take as required of Finely chopped fresh coriander leaves.
10. Take For of Coconut chutney (as I made it).
11. Provide 1 tbsp of oil.
12. Get 2 tbsp of chana dal.
13. Use 2 tbsp of urad dal.
14. Take 2 of spicy green chillies (you can add 1-2 more for spiciness).
15. Prepare 1 " of ginger.
16. You need 1/2 coconut of (medium sized) cut into slices.
17. Take 1/4 cup of chopped fresh coriander leaves.
18. Take to taste of Salt.
19. Take as required of Fresh curd.
20. Take For of tempering-.
21. Prepare 1 tsp of oil.
22. Provide 1/2 tsp of mustard seeds.
23. Provide Few of curry leaves.

Steps to make Cauliflower-Potato Chutney wali Sabzi:

1. 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).
2. In the same kadhai add 1 tsp oil. Do tempering of cumin seeds and turmeric powder..
3. Add leftover coconut chutney and saute for 1/2 min..
4. Add stir-fried cauliflower and potato pieces. Add salt and sugar. Mix well. Cook, stirring for 2 mins..
5. Serve/ Relish Delicious Cauliflower-Potato Chutney wali Subzi with hot pulka roti and dal..
6. 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..

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