Directions:
- Heat oil in a skillet.
- Once medium hot, toss in cumin seeds, fennel seeds and fenugreek seeds.
- Allow to sizzle.
- Once this stops, toss in the curry leaves and lightly stir-fry for 10 seconds.
- Add chopped ginger and green chillies.
- Continue to stir-fry until the raw smell of ginger is gone.
- Fold in the cauliflower florets.
- Add the masala powders and toss to coat the florets in the same.
- Stir in the tomato paste and salt.
- Cover and cook for 10 minutes until the cauliflower florets become tender.
- Uncover and toss in the boiled and drained potatoes.
- Remove from flame.
- Stir in the beaten yoghurt.
- Garnish with corriander leaves or cilantro and serve hot with rotis or Varsha's Paneer Fried Rice.
- Enjoy!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 181.54 Kcal (760 kJ) | ||
| Calories from fat | 6.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.72g | 1% | |
|---|---|---|---|
| Sodium | 167.93mg | 7% | |
| Potassium | 1092.07mg | 23% | |
| Total Carbs | 30.12g | 10% | |
| Sugars | 10.82g | 43% | |
| Dietary Fiber | 7.05g | 28% | |
| Protein | 6.79g | 14% | |
| Vitamin C | 146.7mg | 244% | |
| Vitamin A | 0.7mg | 22% | |
| Iron | 1.5mg | 8% | |
| Calcium | 110.7mg | 11% | |
| Amount Per 100 g | |||
| Calories | 41.77 Kcal (175 kJ) | ||
| Calories from fat | 1.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.17g | 1% | |
|---|---|---|---|
| Sodium | 38.64mg | 7% | |
| Potassium | 251.27mg | 23% | |
| Total Carbs | 6.93g | 10% | |
| Sugars | 2.49g | 43% | |
| Dietary Fiber | 1.62g | 28% | |
| Protein | 1.56g | 14% | |
| Vitamin C | 33.8mg | 244% | |
| Vitamin A | 0.2mg | 22% | |
| Iron | 0.3mg | 8% | |
| Calcium | 25.5mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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