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Ingredientes
- In a spice grinder or good old mortar and pestle, mash up:
- 1 Tbs of coriander seed
- 1 tsp of cumin seed
- 1/2 tsp of fennel seed
- Set it aside.
- Cut a large cauliflower into small florets. The pieces should be smaller than usual, little buds of cauliflower.
- In a skillet or kadhai heat :
- 2 Tbs of vegetable oil and a bit of butter for taste
- When the oil is hot and sizzling add in:
- A 1 inch piece of ginger thinly julienned
- Stir fry that for about 30 seconds and then toss in the spice mixture along with
- 1/4 tsp of kashmiri chili (substitute 1/b tsp cayenne plus 1/8 tsp of paprika)
- 1/2 tsp turmeric
- 1/2 Tbs of sugar
- And a tsp or two of water
- 1/2 cup of warm yogurt or buttermilk
View Full Recipe at The Colors Of Indian Cooking
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 492g | |
| Calories 452 | |
| Calories from Fat 292 | 65% |
| Total Fat 33.12g | 41% |
| Saturated Fat 4.78g | 19% |
| Trans Fat 0.7g | |
| Cholesterol 16mg | 5% |
| Sodium 161mg | 7% |
| Potassium 1328mg | 38% |
| Total Carbs 34.29g | 9% |
| Dietary Fiber 11.1g | 37% |
| Sugars 19.95g | 13% |
| Protein 11.97g | 19% |
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