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| Main Ingredients | Cauiliflower, Yogurt |
| Cuisine | Fusion |
| Course | Salads |
| Prep Time | 16-20 minutes |
| Cook time | 26-30 minutes |
| Serve | 4 |
| Taste | Mild |
| Level of Cooking | Easy |
| Others | Veg |
Ingredients
- 250 grams cauiliflower
- 2 medium carrots
- 3/4 cup green peas
- 2 medium potatoes
- 2 green chillies
- 1 cup yogurt
- Salt to taste
- 2 tablespoons honey
- 1/2 teaspoon rock salt (sendha namak)
- 1/2 cup fresh cream
- 2 tablespoons chopped fresh coriander leaves
Method
- Clean and separate the cauliflower into small florets. Peel and dice the carrots into small pieces. Cook them in salted water. Refresh in cold water.
- Boil green peas in salted water. Drain excess water. Refresh in cold water. Boil, peel and dice the potatoes into small pieces. Cool.
- Wash green chillies and finely chop. Whisk yogurt, salt, honey, rock salt powder and chopped green chillies with fresh cream. Mix all the vegetables with the yogurt dressing.
- Chill and serve garnished with chopped coriander leaves.
Nutrition Info
| Calories | 774 |
| Carbohydrates | 84.8 |
| Protein | 26.8 |
| Fat | 36.5 |
| Other Fiber | Fiber- 28.3gm |
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