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Ingredientes
- 2 x Warm green chilies, chopped
- 1 x 1/2" piece of ginger root
- 1 tsp Cumin seeds
- 1 tsp Black mustard seeds
- 4 Tbsp. Ghee
- 3 med Potatoes, diced
- 1 med Cauliflower in florets
- 2 med Tomatoes, diced
- 1/2 tsp Turmeric
- 2 tsp Coriander
- 1/2 tsp Garam masala
- 1 tsp Brown sugar
- 1 tsp Salt
- 3 Tbsp. Coarsely minced coriander
Direcciones
- Combine chilies, ginger, cumin seeds & mustrad seeds in a small bowl.
- Heat ghee in a large pot. When warm, add in the spices. When the mustard seeds start to pop, drop in the potatoes & cauliflower. Fry for 4 min or possibly so.
- Add in the tomatoes, turmeric, coriander, garam masala, sugar, salt & half the chopped coriander. Mix well, cover & gently heat for 15 min. If the vegetables start to stick, add in a few drops of water.
- Top with remaining coriander & serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 215g | |
| Recipe makes 5 servings | |
| Calories 208 | |
| Calories from Fat 102 | 49% |
| Total Fat 11.43g | 14% |
| Saturated Fat 6.46g | 26% |
| Trans Fat 0.0g | |
| Cholesterol 26mg | 9% |
| Sodium 490mg | 20% |
| Potassium 760mg | 22% |
| Total Carbs 25.45g | 7% |
| Dietary Fiber 5.8g | 19% |
| Sugars 4.37g | 3% |
| Protein 4.25g | 7% |
