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Dhaabe Ki Sabzian

Seasonal vegetables and lentils cooked in dhaaba style. This recipe has featured on the show Khanakhazana.

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Dhaabe Ki Sabzian
Main Ingredients Cauiliflower, Potatoes
Cuisine Indian
Course Main Course Vegetarian
Prep Time 1.30-2 hour
Cook time 26-30 minutes
Serve 4
Taste Mild
Level of Cooking Moderate
Others Veg
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Ingredients list for Dhaabe Ki Sabzian

  • 10-12 florets Cauiliflower
  • 2 medium Potatoes boiled 1 inch pieces
  • 1/2 cup Green peas
  • 4 tablespo Oil
  • 1 teaspoon Cumin seeds
  • 10-12 cloves Garlic, grated
  • 2 medium Onions,grated
  • 2 medium Tomatoes, grated
  • 1 1/2 inch piece Ginger, grated
  • 1/2 teaspoon Turmeric powder
  • 2 teaspoons Coriander powder
  • 1/2 teaspoon Roasted cumin powder
  • 2 teaspoons Red chilli powder
  • 3 tablespoons Fresh coriander leaves, chopped
  • to taste Salt
  • 1 teaspoon Garam masala powder
  • FOR DAL FRY
  • 1 cup Split pigeon pea (toor dal/arhar dal),boiled
  • 1 tablespoon Butter
  • 1/2 teaspoon Cumin seeds
  • 1/2 teaspoon Red chilli powder

Method

  1. Boil the cauliflower florets in a cup of water with a quarter spoon of turmeric powder for two to three minutes. Drain and set aside. Boil green peas in one cup of water. Drain and refresh in cold water. Drain and set aside. Soak dal in two cups of water for half an hour. Drain, boil till done. Set aside.
  2. Heat sufficient oil in a kadai and fry the boiled cauliflower florets and the potato cubes. Drain on absorbent paper and set aside. Heat four tablespoons of oil in a kadai, add cumin seeds.
  3. When they begin to change colour, add half the grated garlic and sauté till red. Add grated onions and continue to sauté. When onions turn brown add grated tomatoes and stir. Add grated ginger, turmeric powder, coriander powder, roasted cumin seed powder and red chilli powder and sauté till the oil surfaces.
  4. Remove from heat and set aside. In another pan heat butter and add cumin seeds, red chilli powder, remaining grated garlic and half the prepared gravy. Mix and add boiled dal and salt to taste. Mix and bring to a boil. Simmer for two to three minutes.
  5. Add half the chopped coriander leaves and serve. In the remaining gravy add boiled peas, boiled and fried potatoes and cauliflower. Mix well and cook on low heat for two to three minutes. Add the remaining chopped coriander leaves. Sprinkle garam masala powder and serve.