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Cauliflower and Potato Poshto
By : Anita RahejaCategory : Bengal, East Indian lunches
Servings : 2
Time Taken : 15-30 mins
Rating :
Method
- Wash the khus-khus well. Soak the khus-khus in warm water for 30 to 40 minutes.
- Grind the khus khus to a fine paste.
- Heat oil in a heavy bottomed vessel or a kadai.
- Add kalonji and fry for a minute.
- Add the cauliflower and potatoes with salt.
- Mix well. Cook on a low flame till the vegetables are done but little crunchy.
- Add the khus- khus paste, green chillies and sugar. Mix well.
- Add little water and cook for few minutes till the vegetables are well coated with the khus-khus.
- Add red chilli powder.
- Heat ghee and evenly pour it over the vegetables.
- Serve with rice.
Ingredients:
250 g - cauliflower (cut into medium sized florets)
250 g - potatoes (cut into medium sized florets)
20 g - khus-khus (poshto)
5 to 6 tbsp - oil
8 to 10 grains - kalonji (onion seeds)
4 to 6 - green chillies (finely chopped)
1/2 tsp - sugar
little water
1/2 tsp - red chilli powder (as per taste)
1 tbsp - ghee
salt to taste
250 g - cauliflower (cut into medium sized florets)
250 g - potatoes (cut into medium sized florets)
20 g - khus-khus (poshto)
5 to 6 tbsp - oil
8 to 10 grains - kalonji (onion seeds)
4 to 6 - green chillies (finely chopped)
1/2 tsp - sugar
little water
1/2 tsp - red chilli powder (as per taste)
1 tbsp - ghee
salt to taste
RECIPES BY ANITA RAHEJA
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