How to make Cauliflower And Potato Sukke -

Cauliflower and potatoes cooked in a typical Manglorean coconut masala

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Cauliflower (फूलगोभी), Potatoes (आलू)

Cuisine : Karnataka

Course : Main Course Vegetarian

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For more recipes related to Cauliflower And Potato Sukke checkout Gobhi Kasoori, Cauliflower Manchurian, Achari Gobhi, Gobhi Tak-A-Tak . You can also find more Main Course Vegetarian recipes like Suran Aloo Subzi, Tender Jackfruit Curry, Malai Sak , Nilgiri Moong Ka Korma.

Cauliflower And Potato Sukke

Cauliflower And Potato Sukke Recipe Card

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Hindi: phool gobhi
Till a few years ago, cauliflower used to be a vegetable that is only available during winter but of late cauliflower is available year around especially in big cities. Referred to as the aristocrat of the cabbage family, the flowers are also eaten raw at times. While buying, look for fresh cauliflowers with compact white heads and green fresh looking leaves. Avoid and reject any loose or spread out heads – they are a sure sign of over maturity.

Prep Time : 16-20 minutes

Cook time : 16-20 minutes

Serve :

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Cauliflower And Potato Sukke Recipe

  • Cauliflower separated into florets 1/2 medium

  • Potatoes 2 large

  • Oil 3 tablespoons

  • Split black gram skinless (dhuli urad dal) 1 tablespoon

  • Fresh coriander leaves 2 teaspoons

  • Fenugreek seeds (methi dana) 1/4 teaspoon

  • Mustard seeds 1/2 teaspoon

  • Dried red chillies 3

  • Scraped coconut 1/2 cup

  • Asafoetida a pinch

  • Curry leaves 10-12

  • Onion finely chopped 1 medium

  • Tamarind pulp 1/2 teaspoon

  • Turmeric powder 1/4 teaspoon

  • Salt to taste

Method

Step 1

Heat 1 tbsp oil in a non stick pan and 2 tbsps oil in another non stick pan.

Step 2

Add urad dal, coriander seeds and fenugreek seeds to the first pan and saute.

Step 3

Add mustard seeds to the second pan.

Step 4

Add red chillies to the first pan and saute till fragrant. Put coconut in a mixer jar, add sautéed spices.

Step 5

When mustard seeds splutter, add asafoetida, curry leaves and onion and saute.

Step 6

Cut potatoes into small cubes. Add tamarind pulp and little water to the coconut and grind coarsely.

Step 7

Add potatoes to the second pan and mix well. Add ¼ cup water, turmeric powder and salt and mix. Cover and cook for 3-4 minutes.

Step 8

Add cauliflower and mix. Cover and cook for 7-8 minutes. Add ground masala and mix well.

Step 9

Rinse the mixer jar with ¼ cup water and add. Mix well and simmer for 2-3 minutes.

Step 10

Serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.