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A classic Maharashtrian comfort food! This simple dry curry features tender cauliflower and potatoes sautéed with aromatic spices. It's a quick, wholesome dish that pairs perfectly with roti or dal rice.
For 4 servings
Prepare Vegetables: Wash the cauliflower and cut it into bite-sized florets. Peel the potatoes and dice them into ½-inch cubes. Keep them aside.
Make the Tempering (Tadka): Heat oil in a wide pan or kadai over medium heat. Once hot, add the mustard seeds and let them splutter, which takes about 30 seconds. Immediately add the cumin seeds and hing, and sauté for another 20 seconds until fragrant.
Sauté Aromatics: Add the finely chopped onion and sauté for 3-4 minutes until it turns soft and translucent. Add the ginger-garlic paste and slit green chilies, and cook for one more minute until the raw aroma disappears.
Build the Masala Base: Add the chopped tomatoes and cook for 3-4 minutes until they become soft and mushy. Now, add the spice powders: turmeric, red chili powder, and coriander powder. Sauté for a minute, stirring continuously, until the oil begins to separate from the masala.
Cook the Sabzi: Add the cauliflower florets, diced potatoes, and green peas to the pan. Mix gently to coat the vegetables thoroughly with the masala. Add salt and ¼ cup of water. Stir well.
Simmer Until Tender: Cover the pan with a lid and reduce the heat to low-medium. Cook for 15-18 minutes, stirring every 5 minutes to prevent sticking. Cook until the potatoes and cauliflower are tender but not mushy. You can check by piercing a piece with a fork.
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A classic Maharashtrian comfort food! This simple dry curry features tender cauliflower and potatoes sautéed with aromatic spices. It's a quick, wholesome dish that pairs perfectly with roti or dal rice.
This maharashtrian recipe takes 40 minutes to prepare and yields 4 servings. At 257.08 calories per serving with 8.48g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Finishing Touches: Once the vegetables are cooked, sprinkle garam masala over the top and mix gently. Turn off the heat. Garnish with freshly chopped coriander leaves and a squeeze of lemon juice, if using. Serve hot.
For a coastal Maharashtrian touch, add 2-3 tablespoons of freshly grated coconut along with the garam masala at the end.
For a sattvic version, skip the onion and ginger-garlic paste. The dish will still be flavorful from the tomatoes and spices.
You can add other vegetables like carrots or bell peppers along with the cauliflower and potatoes for extra nutrition and color.
Increase the number of green chilies or use a spicier variety of red chili powder for more heat.
Cauliflower, potatoes, and peas provide significant dietary fiber, which aids digestion, promotes a feeling of fullness, and helps maintain a healthy gut microbiome.
This dish is a good source of Vitamin C and K from cauliflower, and potassium from potatoes, supporting immune function, bone health, and blood pressure regulation.
Spices like turmeric contain curcumin, a powerful compound known for its potent anti-inflammatory and antioxidant effects, which help combat oxidative stress in the body.
One serving of Ful Kobi Bhaji (approximately 1 cup or 275g) contains around 220-260 calories, depending on the amount of oil used.
Yes, it is a very healthy dish. It's packed with fiber from the vegetables, vitamins like C and K from cauliflower, and beneficial compounds from spices like turmeric. It's a wholesome, plant-based meal.
Absolutely. You can either increase the amount of cauliflower to 750g or substitute the potatoes with other vegetables like carrots, sweet potatoes, or bell peppers. Adjust cooking time as needed.
Mushiness usually happens for two reasons: adding too much water or overcooking. Use only the recommended amount of water, as the vegetables release their own moisture. Cook on low heat and check for doneness a few minutes before the suggested time.
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, sprinkle a little water and warm it in a pan over low heat, or microwave for 1-2 minutes until heated through.
Yes, you can. Follow the steps until adding the vegetables and water. Close the lid and cook for 1 whistle on medium heat. Let the pressure release naturally. This method is faster but may result in a softer texture.