Cauliflower and Potato Ghassi
by Tarla Dalal
The traditional ghassi masala paste made of myriad spices, coconut, onions and tamarind is a perfect base to cook vegetables like cauliflower and potato, because it has a multi-faceted flavour that overpowers the subtlety of the veggies making the final dish rather exciting.
Coconut milk is a must as it balances the spices in the paste, ensuring that the Cauliflower and Potato Ghassi is exciting but also pleasing to the palate.
Enjoy the Cauliflower and Potato Ghassi with your favourite Roti , puri or even plain Ghee Rice or Jeera Rice
Cauliflower and Potato Ghassi recipe - How to make Cauliflower and Potato Ghassi
Preparation Time: Cooking Time: Total Time:
Makes 4 servings
2 cups cauliflower florets
1 cup potato cubes
1 tbsp oil
1 tsp ginger (adrak) paste
1/4 cup chopped onions
salt to taste
1/2 cup coconut milk
For The Paste
2 tbsp oil
1/4 cup chopped onions
3/4 cup grated coconut
3 whole dry kashmiri red chillies , broken into pieces
2 tsp coriander (dhania) seeds
1/4 tsp mustard seeds ( rai / sarson)
1/4 tsp fenugreek (methi) seeds
1/4 tsp cumin seeds (jeera)
1 stick cinnamon (dalchini)
4 black peppercorns (kalimirch)
2 cloves (laung / lavang)
1/2 tsp turmeric powder (haldi)
1 tsp tamarind (imli) pulp
For the paste
- For the paste
- Heat the oil in a broad non-stick pan, add the onions and coconut and sauté on a medium flame for 2 to 3 minutes.
- Add the kashmiri dry red chillies, coriander seeds, mustard seeds, fenugreek seeds, cumin seeds, cinnamon, peppercorns and cloves and sauté on a medium flame for 1 to 2 minutes.
- Cool slightly and blend in a mixer along with turmeric powder, tamarind pulp and approx. ½ cup of water till smooth. Keep aside.
How to proceed
- How to proceed
- Heat the oil in a deep non-stick kadhai, add the ginger paste and onions and sauté on a medium flame for 1 to 2 minutes.
- Add the cauliflower, potatoes, salt and ¾ cup of water, mix well and cover with a lid and cook on a medium flame for 8 to 10 minutes, while stirring occasionally.
- Add the prepared paste and coconut milk, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
- Serve hot.
| Energy | 321 cal |
| Protein | 3.3 g |
| Carbohydrates | 13.7 g |
| Fiber | 7.3 g |
| Fat | 28.1 g |
| Cholesterol | 0 mg |
| Vitamin A | 117.9 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 1 mg |
| Vitamin C | 26.8 mg |
| Folic Acid | 9.9 mcg |
| Calcium | 26.2 mg |
| Iron | 1.3 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 22.8 mg |
| Potassium | 128.8 mg |
| Zinc | 0.3 mg |
Please advise which oil will be best for this recipe ?
Although it is time consuming, it tastes yummy!!
Love this recipe. I have also added kasuri methi and saunf in paste.. used capsicum and peas also in vegetables
Cauliflower and potato ghassi.. superb recipe.. creamy in texture.. and aromatic... and flavor ful.. taste best with steamed rice.. this is worth the effort..
You will love this..