A perfect treat for any occasion prepared with the most liked vegetable, cauliflower.
Cauliflower | 1 Small | |
Yogurt | 120 Gram | |
Turmeric powder | 1/2 Teaspoon | |
Red chili powder | 1/4 Teaspoon | |
Ghee | 6 Teaspoon (((clarified butter))) | |
Water | 1/2 Liter | |
Salt | 1 Teaspoon | |
Cumin seeds | 1 Teaspoon | |
Peas | 1/2 Cup (8 tbs) | |
For the marinade | ||
Roasted cashew nuts | 2 Teaspoon | |
Poppy seed | 1 Teaspoon | |
Ghee | 2 Teaspoon | |
Onion | 1 , chopped | |
Yogurt | 1 Teaspoon | |
Ginger paste | 1 Teaspoon | |
Ground cloves | 1/2 Teaspoon | |
Green cardamom powder | 1 Teaspoon | |
Mace powder | 1/4 Teaspoon | |
Cinnamon powder | 1 Teaspoon | |
Salt | To Taste |
GETTING READY
For Marinade:
1. In a pan, dry roast cashew and poppy seeds until they change color. Transfer to a plate and set aside.
2. In another pan, heat ghee and fry onion until golden brown. Keep the ghee in the pan and transfer the onion to a blender.
3. In blender along with fried onion add dry roasted cashew, poppy seeds, yogurt, ginger paste, grounded cloves, cardamom powder, mace powder, and cinnamon powder. Blend into a smooth paste. Transfer to a bowl and set aside.
MAKING
4. In a pan, add water and 1 teaspoon of salt. Cut off leaves and hard central stem of the cauliflower and place in the pan. Cook for 5-7 minutes. Remove cauliflower from pan and set aside.
5. In the same pan in which onion was fried add some more ghee (1 teaspoon). Place the cauliflower upside down and cook until lightly brown. Turnover and cook for another 3-4 minutes so that it gets a smoky flavor.
6. In a large bowl, add yogurt, cauliflower, turmeric powder, red chili powder, and salt to taste.
7. In a deep bottomed vessel place the cauliflower and pour the leftover yogurt over it. Add the marinade paste, and ghee (3 teaspoon) on top and sides of cauliflower so that it doesn’t stick.
8. Put a skillet on fire, and place the vessel over it. Cover the vessel with lid, and let cook over low flame for 10-12 minutes or until done.
9. Meanwhile, in another pan, heat 2 teaspoon of ghee, add cumin seeds and allow them to splutter. Add green peas and salt. Cook until tender.
SERVING
10. Serve cauliflower over a bed of peas.
Serving size
Calories 420Calories from Fat 236
% Daily Value*
Total Fat 27 g41.5%
Saturated Fat 14 g70%
Trans Fat 0 g
Cholesterol
Sodium 1295 mg53.96%
Total Carbohydrates 39 g13%
Dietary Fiber 14 g56%
Sugars 15 g
Protein 13 g26%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet