Tandoori Aloo Gobi Sukhi Subzi , dry subzi recipe Recipe Link :https://www.tarladalal.com/Tandoori-Aloo-Gobi-Sukhi-Subzi-42386r-------------------------------------------------------------------Tarla Dalal's Social Media LinksTarla Dalal’s Recipes, Health and Food Articles Website | https://www.tarladalal.comSubscribe to Tarla Dalal's YouTube Channel | https://goo.gl/h7JMA1Follow Tarla Dalal on Instagram | https://www.instagram.com/tarladalal/Like Facebook | https://goo.gl/mdcqLbGet fab food images on Pinterest | http://www.pinterest.com/tarladalal/Get Tarla Dalal IOS App | https://goo.gl/8jwErBGet Tarla Dalal Android App | https://goo.gl/zxr56AJoin Tarla Dalal’s Google Plus | https://goo.gl/VbtwXZTwitter | https://twitter.com/Tarla_DalalTandoori Aloo Gobi Sukhi Subzi This is an ideal winter subzi made with the season’s 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 takes so good that you can even eat it just by itself like a snack!Preparation Time: 15 minutes.Cooking Time: 11 minutes.Serves 3. 2 cups parboiled cauliflower florets1 cup parboiled potato cubes¼ cup thick curds (dahi)1 tbsp cornflour1½ tsp garlic (lehsun) paste1 tsp ginger (adrak) paste½ tsp turmeric powder (haldi)1 tsp Kitchen King masala1½ tsp chilli powder1 tsp chaat masala4 tbsp oilSalt to taste2 tbsp finely chopped coriander (dhania)¼ cup onion cubes¼ cup capsicum cubes2 tsp lemon juice1. 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.Serve hot.