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Cauliflower Rangeen

Madhuri.Dixit's picture
Ingredients
  Oil 50 Milliliter
  Cumin seeds 1 Tablespoon
  Onion 1 Medium
  Cauliflower 450 Gram
  Peas 100 Gram, use fresh or frozen
  Carrots 100 Gram (About 5 Centimeter Long)
  Ground coriander 1 Tablespoon
  Turmeric 1 Teaspoon
  Chili powder 1 Teaspoon
  Salt To Taste
  Fresh coriander leaves 6 , to garnish
Directions

Heat the oil in a large pan, add the cumin seeds and fry until they crackle.
Add the onion and fry quickly until lightly browned.
Reduce the heat and carefully add the prepared vegetables and the remaining ingredients except the fresh coriander.
Stir well, cover and cook the vegetables in their own juices over a low heat for 30-40 minutes until they are tender and most of the liquid has evaporated.
A few minutes before serving, sprinkle the fresh coriander over the vegetables.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Indian
Course: 
Main Dish
Method: 
Fried
Restriction: 
Vegetarian
Ingredient: 
Vegetable

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4.275
Average: 4.3 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 896 Calories from Fat 515

% Daily Value*

Total Fat 59 g90.3%

Saturated Fat 7.4 g37.2%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 693.2 mg28.9%

Total Carbohydrates 88 g29.5%

Dietary Fiber 33.6 g134.5%

Sugars 30.9 g

Protein 23 g46.6%

Vitamin A 400.3% Vitamin C 469.9%

Calcium 48.2% Iron 108.8%

*Based on a 2000 Calorie diet

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Cauliflower Rangeen Recipe