| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Punjabi | Punjabi, Vegetables | 4 | Servings |
INGREDIENTS
| 1 | Cauliflower | |
| broken into flowerets | ||
| 1 | Bunch of fenugreek leaves | |
| 1 | Bunch of green garlic | |
| 2 | T | Ghee or oil |
| 1 | Onion, minced | |
| 1 | 1/2-inch piece of ginger | |
| minced | ||
| 3 | Green chilies, minced | |
| 1 | t | Ground cumin seeds |
| 1 | t | Coriander powder |
| 1/2 | t | Turmeric powder |
| 1 | Tomato, diced | |
| 1 | Handful of sliced coriander | |
| leaves | ||
| Salt, to taste | ||
| Chili powder, to taste |
INSTRUCTIONS
Slice fenugreek leaves and garlic. Heat ghee or oil and cook onion and ginger until soft. Add fenugreek leaves, garlic and chilies, and cook until almost dry. Add tomatoes and remaining ingredients (except cauliflower) and cook until tomatoes are soft. Mash mixture with the back of a wooden spoon, then add cauliflower. Add two tablespoons water to pan, cover, and simmer over low heat until cauliflower is done. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 85
Calories From Fat: 42
Total Fat: 4.6g
Cholesterol: 14.7mg
Sodium: 662.4mg
Potassium: 296.7mg
Carbohydrates: 7g
Fiber: <1g
Sugar: 2g
Protein: 4.7g