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Alu phul gobhi ki bhaji

Cauliflower and potatoes in yogurt sauce
This technique of frying vegetables first in a masala, then steaming them, can be applied to other types of vegetables as well. People sometimes refer to this method as “curried” vegetables.

Preparation and cooking time: 25 min

1 medium-sized cauliflower
5 tablespoon ghee or vegetable oil
2 teaspoon cumin seeds
1 or 2 dried chillies, crushed
2 teaspoon ground coriander
1 teaspoon turmeric
1/2 teaspoon asafoetida
4 medium-sized potatoes, peeled and cubed
4 tablespoon water
11/2 teaspoon salt
1 cup (250 ml) plain yogurt
3/4 teaspoon garam masala
2 firm ripe tomatoes, washed and sliced
1 lemon or lime

Trim the cauliflower and cut it into flowerets 11/2 inches (4 cm) long by 1 inch (2.5 cm) thick. Rinse them in a colander and let drain.
Heat the ghee or oil in a heavy saucepan over medium heat. Drop in the cumin seeds and crushed chillies and fry them for 30 - 45 seconds, until the cumin seeds turn golden-brown. Add the powdered spices, fry a few seconds longer, then immediately add the cubed potatoes. Turn the potatoes for 2 or 3 minutes, letting them brown in spots. Now stir in the cauliflower and stir-fry for another 2 or 3 minutes. Then add the water and salt and put the lid on the pan to trap the steam. Cook over medium heat, shaking the pan occasionally, for about 15 minutes, until the vegetables are tender but still firm.

Finally, stir in the yogurt and simmer for a few minutes until the sauce is thick. Sprinkle with garam masala and stir gently to mix. Garnish each serving with slices of tomato and a twist of lemon or lime.