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6 servings
suggest servings
| 1 | head | cauliflower florets | |
| 4 | each | potatoes | |
| 1/4 | cups | vegetable oil | |
| 1 | teaspoon | cumin seeds | |
| 1 | inch | ginger | fresh, minced |
| 3 | cloves | garlic | |
| 3/4 | teaspoons | turmeric | |
| 1 | teaspoon | red pepper flakes | |
| 3 | each | tomatoes | |
| 1 | teaspoon | garam masala | |
| 2 | teaspoons | coriander | ground |
Cut cauliflower into flowerets. Cube potatoes. Heat oil and sauté cumin seeds for about a minute.
Add garlic and ginger, stir and add potatoes.
Bhoona, add turmeric and chili powder, and bhoona again.
Add tomatoes and simmer for about 5 minutes. Add cauliflower and high heat for about a minutes.
Lower heat, cover and let simmer for about 15 minutes.
Curry should be damp-dry.
| % Daily Value* | |
| Total Fat 10.0g | 15% |
| Saturated Fat 1.0g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 10mg | 0% |
| Total Carbohydrate 27.0g | 9% |
| Dietary Fiber 3.0g | 12% |
| Sugars 3.0g | |
| Protein 3.0g | 6% |
| Vitamin A | 12% | Vitamin C | 30% | |
| Calcium | 3% | Iron | 5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Let your taste buds decide which to serve as a side dish. The sweet potato has a sweeter flavor......
SUPERB
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