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Ingredientes
- 4 lrg Potatoes with skin, (500 g.)
- 200 gm Fenugreek Salt to taste
- 5 Tbsp. Oil, (75 ml.)
- 2 gm Mustard seeds
- 24 x Curry leaves
- 20 gm Ginger paste, strained
- 10 gm Garlic paste, strained
- 800 gm Cauliflower, cut into medium sized flowerettes
- 1 tsp Yellow chilli pwdr, (5 g.)
- 1 tsp Amchur pwdr, (5 g.)
- 1/2 tsp Cummin pwdr, (2 g.)
- 1/2 tsp Black pepper pwdr, (1.5 g.) A generous healthy pinch of kasuri methi
- 30 gm Fresh pomegranate seeds.
Direcciones
- Quarter the potatoes and then halve each quarter lengthwise. Blanch in salted boiling water till al dente (almost cooked, but not soft and squishy). Drain and keep aside. Sprinkle salt over the fenugreek and rub between the palms to reduce some of the bitterness. Wash in running water, drain and keep aside. Heat oil in a kadai and season with mustard seeds. When they crackle, add in curry leaves. Stir for some time. Add in the ginger paste and garlic paste. Stir-fry till the moisture evaporates. Then add in fenugreek and stir for a few seconds.
- Add in cauliflower, yellow chilli pwdr and salt. Stir well. Lower the heat. Cover and cook (for about six min) till al dente. Uncover and increase to medium heat. Add in potatoes and stir-fry for five min. Sprinkle amchur pwdr, cummin pwdr, pepper pwdr and kasuri methi. Stir well. Check the seasoning and remove from heat.
- Garnish with pomegranate and serve with tandoori paratha or possibly bidari paratha or possibly puri.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 380g | |
| Recipe makes 4 servings | |
| Calories 394 | |
| Calories from Fat 155 | 39% |
| Total Fat 17.61g | 22% |
| Saturated Fat 1.41g | 6% |
| Trans Fat 0.44g | |
| Cholesterol 0mg | 0% |
| Sodium 48mg | 2% |
| Potassium 1432mg | 41% |
| Total Carbs 54.49g | 15% |
| Dietary Fiber 8.5g | 28% |
| Sugars 4.68g | 3% |
| Protein 7.57g | 12% |
