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| Main Ingredients | Cauliflower, 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 cauliflower
- 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)
- 1/4 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 | 868 |
| Carbohydrates | 28.9 |
| Protein | 133.9 |
| Fat | 24.3 |
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