Estimated Nutrition (whole recipe, rough)
Counts 8 of 12 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Salt | 1 tsp (6g) | 0 |
| Ghee | not in our table | 0 |
| Seed | not in our table | 0 |
| Coriander | not in our table | 0 |
| Peppermint | 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
- 800 g (6.5 ea .) medium tomatoes , diced or puréed
- 2 big cauliflower cut into chunks
- 4–5 potatoes , peeled and cut into cubes
- 1 lemon , juiced
- 3–5 tablespoons of ghee or vegetable oil
- 1 teaspoon cumin seeds (jeera)
- 5 tablespoons salt
- 1 tablespoon ground curcuma (turmeric)
- 2 tablespoons ground coriander
- 1–2 tablespoons ground chilli
- 2–4 tablespoons garam masala
- 5 sprigs of mint
Directions
Heat the ghee/oil in frying pan , wok , or karahi (an Indian utensil specially used for frying purposes)
Add cumin seeds and wait until they turn a light brown color.
Add the spices (except for garam masala) and the tomatoes.
When the mixture turns oily, add the vegetables.
Roast the cauliflower and the potatoes until they turn soft. Stir occasionally.
Add the garam masala, mint, and lemon juice.