This is an ideal winter subzi made with the seasons best veggies and nice spicy masalas that warm your taste buds! Of course, since cauliflower and potatoes are available all through the year, you can make it any time you want. Scrumptious and tasty, the Tandoori Aloo Gobi Sukhi Subzi is flavoured with a tongue-tickling combo of spice powders including Kitchen King Masala and Chaat Masala. A dash of curds together with crunchy and flavourful veggies like capsicum and onions further add to the taste and texture of this subzi. This dry subzi tastes best when it is served hot and fresh immediately after cooking. It goes well with paratha and dal, but it tastes so good that you can even eat it just by itself like a snack!
|Cauliflower florets||2 Cup (32 tbs) , parboiled|
|Parboiled potato||1 Cup (16 tbs) , cubed|
|Thick curd||1/4 Cup (4 tbs) (dahi)|
|Garlic paste||1 1/2 Teaspoon (lehsun)|
|Ginger paste||1 Teaspoon (adrak)|
|Tumeric powder||1/2 Teaspoon (haldi)|
|Kitchen king masala||1 Teaspoon|
|Chilli powder||1 1/2 Teaspoon|
|Chaat masala||1 Teaspoon|
|Finely chopped coriander||2 Tablespoon (dhania)|
|Onion cubes||1/4 Cup (4 tbs)|
|Capsicum cubes||1/4 Cup (4 tbs)|
|Lemon juice||2 Teaspoon|
1. Combine the thick curds, cornflour, garlic paste, ginger paste, turmeric powder, Kitchen King masala, chilli powder, 1 tbsp of oil and salt in a deep bowl and whisk well.
2. Add the coriander and mix well.
3. Add the cauliflower, potatoes, onions and capsicum and toss well.
4. Heat the remaining 3 tbsp of oil in a broad non-stick pan, add the vegetable mixture and cook on a slow flame for 2 to 3 minutes, while tossing it occasionally.
5. Now cook on a high flame for 8 minutes, while tossing it occasionally.
6. Switch off the flame, add the lemon juice and toss gently.