Estimated Nutrition (whole recipe, rough)
Counts 6 of 9 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Cauliflower | 1 cup chopped (107g) | 27 |
| Tomato | 1 medium (123g) | 22 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Chili | 1 tsp (2.7g) | 8 |
| Salt | 1 tsp (6g) | 0 |
| Coriander | not in our table | 0 |
| Fenugreek | not in our table | 0 |
| Ghee | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 2 cauliflowers (gobi), cut into flowerets
- 1 1/2 tsp cumin powder
- 2 tsp coriander powder
- 2-3 tomatoes, chopped
- 2 tsp ginger-garlic paste
- 1 tsp dry methi (fenugreek) powder
- 1 1/2 tsp chili powder
- 50 gms ghee or butter
- Salt to taste
- Coriander leaves for garnishing
- =
Directions
Boil the cauliflower flowerets in water with salt for few minutes or until they are tender.
Heat the pan and place the cauliflower flowerets and tomatoes on the edges of the pan.
Heat the ghee in the middle and when it is melted, bring the cauliflower flowerets and tomatoes to the middle of the pan. Fry for a while.
Now add coriander powder, cumin powder, chili powder, garam masala, salt and fry until these powders are coated well to the cauliflower flowerets.
Later add dry methi powder, coriander leaves and remove from heat.
This can be served as a snack. Sprinkle some chopped onions and fried peas on the top and serve hot with pav or toasted bread.
Serves: 6-8
Preparation time: 30-35 minutes