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Vegetarian Cooking - Cauliflower, Tomato, Curd, and Spinach

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Ingredients
  Cauliflower florets 16 Gallon (sautéed)
  Cauliflower florets 24 Gallon (steamed)
  Spinach 72 Pound (steamed)
  Salt 3 Cup (48 tbs)
  Ghee 1⁄2 Gallon
For the gravy
  Whole peeled tomatoes 12 Gallon
  Coconut milk 3 Gallon
For the spices
  Mustard seeds 3⁄4 Cup (12 tbs)
  Fennel seeds 1⁄2 Cup (8 tbs)
  Cumin seeds 1⁄4 Cup (4 tbs)
  Bay leaves 12 Large
  Ginger & green chillies 1⁄2 Quart, finely chopped
  Asafoetida powder/Hing 3⁄4 Cup (12 tbs)
For the curd
  Milk 18 Gallon
  Buttermilk 6 Gallon
  Ghee 6 Gallon (For deep frying)
Directions

For recipe directions, please watch the video

Things You Will Need
Very large pot
Very large frying pan

Recipe Summary

Difficulty Level: 
Bit Difficult
Cuisine: 
Indian
Course: 
Main Dish
Taste: 
Savory
Method: 
Simmering
Dish: 
Curry
Ingredient: 
Vegetable
Servings: 
180

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2.725
Average: 2.7 (4 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 941 Calories from Fat 462

% Daily Value*

Total Fat 53 g81.7%

Saturated Fat 34.9 g174.3%

Trans Fat 0 g

Cholesterol 99.9 mg33.3%

Sodium 2570.1 mg107.1%

Total Carbohydrates 92 g30.7%

Dietary Fiber 29.1 g116.3%

Sugars 49.4 g

Protein 43 g85.5%

Vitamin A 381.6% Vitamin C 770.2%

Calcium 90.4% Iron 57.1%

*Based on a 2000 Calorie diet

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Vegetarian Cooking - Cauliflower, Tomato, Curd, And Spinach Recipe Video