| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Bawarch1 | 1 | Servings | |
INGREDIENTS
| 1 | Cauliflower | |
| 2 | Potatoes, boiled & peeled | |
| 1 | T | Coriander finely chopped |
| 1 | Green chillies | |
| 1 | Onion finely chopped | |
| 1/4 | t | Turmeric powder |
| 1/2 | t | Dhania powder |
| 1 | t | Lemon juice |
| 2 | T | Curds |
| 1/2 | t | Cumin seeds |
| 3 | T | Oil or ghee |
| 2 | T | Coconut grated |
| 1/4 | c | Coriander chopped |
| 3 | Green chillies | |
| 1/2 | t | Ginger grated |
| 1 | t | Garlic grated |
| 1 | Onion | |
| 1/2 | t | Wheat flour |
INSTRUCTIONS
Break cauliflower into florettes. Simmer in boiling water for 3-4 minutes. Drain, keep aside. Chop potatoes into medium chunks. Heat oil in a pan, add cumin seeds, allow to splutter. Add onion and green chilli, saute till pink. Add paste, turmeric powder, dhania powder, saute for 2-3 minutes. Add curds, stir continuously, till boiling resumes. Add potatoes, cauliflower, cook till gravy thickens. Stir occasionally to avoid burning. When gravy is thick and oil separates, add lemon juice and it is done . Garnish with coriander, serve hot with parathas. Making time: 25 minutes Makes: 3 servings Shelflife: Best fresh. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 836
Calories From Fat: 228
Total Fat: 27.2g
Cholesterol: 0mg
Sodium: 107.4mg
Potassium: 3673.9mg
Carbohydrates: 168.3g
Fiber: 69.4g
Sugar: 16.8g
Protein: 27.5g