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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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