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Main Ingredients | Cauliflower, Fresh Fenugreek Leaves |
Cuisine | Indian |
Course | Main Course Vegetarian |
Prep Time | 11-15 minutes |
Cook time | 26-30 minutes |
Serve | 4 |
Taste | Spicy |
Level of Cooking | Moderate |
Others | Veg |
Ingredients
- 1 medium cauliflower ,separated into florets and boiled in turmeric water
- 1 medium bunch fresh spinach leaves, pureed
- 2 cups fresh fenugreek leaves (methi)
- 5 large tomatoes
- 2 tablespoons oil
- 3 dried red chillies
- 1 tablespoon coriander seeds
- 1 tablespoon finely chopped garlic
- 1 inch ginger piece, cut into thin long strips
- 1 tablespoon coriander powder
- 1/4 teaspoon turmeric powder
- 1/2 teaspoon garam masala powder
- 1 tablespoon red chilli paste
- Salt to taste
For garnishing
- Kadai masala
Method
- Roughly chop tomatoes and grind into a purée.
- Heat oil in a non-stick pan. Break red chillies and add to the pan. Add coriander seeds and sauté for a minute.
- Add garlic and ginger and sauté for half a minute.
- Add fenugreek leaves and sauté for 3-4 minutes. Add tomato purée, mix and cook for 8-10 minutes.
- Add coriander powder, turmeric powder, garam masala powder and red chilli paste and sauté for a minute. Add cauliflower florets and salt and mix well. Sauté for 2-3 minutes.
- Add spinach purée and sauté for 2-3 minutes. Transfer into a serving bowl, sprinkle kadai masala and serve hot.
Nutrition Info
Calories | 695 |
Carbohydrates | 57.6 |
Protein | 30.2 |
Fat | 38 |
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