Potato-Cauliflower Curry
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 114.9
- Total Fat: 5.9 g
- Cholesterol: 0.0 mg
- Sodium: 610.5 mg
- Total Carbs: 14.9 g
- Dietary Fiber: 4.6 g
- Protein: 3.3 g
View full nutritional breakdown of Potato-Cauliflower Curry calories by ingredient
Introduction
You can make variation by mixig vegetables like carrots and red and green paper, peas etc. You can make variation by mixig vegetables like carrots and red and green paper, peas etc.Number of Servings: 4
Ingredients
-
Cauliflower, 3.5 cup (1" pieces)
Potato 1.25 cup
*Canola Oil, 4 tsp
Turmeric, ground, 0.5 tbsp
Red Ripe Tomatoes, 1 large Cubed
Mustard seed, yellow, 0.5 tsp
Cumin seed, 0.5 tbsp
Cumin seed, 1 tsp
Coriander seed, 3 tsp
Salt, 1 tsp
1/4 tsp Garam masala
Chili powder, 1 tsp
Directions
1. Toast 1-tsp cumin and 3-tsp coriander seeds. grind them dry or with tomato,
2. Heat oil and when it totally heated add mustard and Cumin seeds.
3. Add Potato first when it is little tander add cauliflower and all the spices and salt.
4. Let it cook for 15 minutes or it is compelly cooked on slow heat covered.
5. Add tomato pieces to the curry and cover for another 5 minutes.
6. Add garam masala and cilantro toss the vegetales.
7. You can add some water for cooking if you like little curry like consistancy or on high heat let it gat dry.
Number of Servings: 4
Recipe submitted by SparkPeople user ANUPAM6492.
2. Heat oil and when it totally heated add mustard and Cumin seeds.
3. Add Potato first when it is little tander add cauliflower and all the spices and salt.
4. Let it cook for 15 minutes or it is compelly cooked on slow heat covered.
5. Add tomato pieces to the curry and cover for another 5 minutes.
6. Add garam masala and cilantro toss the vegetales.
7. You can add some water for cooking if you like little curry like consistancy or on high heat let it gat dry.
Number of Servings: 4
Recipe submitted by SparkPeople user ANUPAM6492.