READY IN: 1hr

INGREDIENTS

  • 1medium size cauliflower (about 500 gms)
  • 500gpotatoes
  • 4tablespoonsghee
  • 1 12 teaspoonswhole cumin seeds
  • 1largeonion, chopped(about 300 gms)
  • 1teaspoonground turmeric
  • 1teaspoonground coriander
  • 1teaspoonchili powder
  • 3tomatoes, peeled and chopped(about 300 gms)
  • 250mlwarm water
  • 100g tinned garden peas (or frozen peas)
  • 5 fresh red chilies, chopped
  • 1teaspoonsalt (or to taste)
  • 12 teaspoongaram masala
  • 2 sliced fresh red chilies
  • 1tablespoon chopped coriander, leaf
  • NUTRITION INFO

    Serving Size: 1 (587) g

    Servings Per Recipe:4

    Calories: 337.4

    Calories from Fat 128 g 38 %

    Total Fat 14.3 g 21 %

    Saturated Fat 8.2 g 40 %

    Cholesterol 32.8 mg 10 %

    Sodium 661.9 mg 27 %

    Total Carbohydrate48.4 g 16 %

    Dietary Fiber 10.6 g 42 %

    Sugars 13.5 g 54 %

    Protein 9.8 g 19 %

    DIRECTIONS

  • Cut the cauliflower into florets about 25 mm across. Scrub and cut the potatoes into 15 mm slices (chip-like).
  • Heat the ghee in a frying pan or wok. When hot add the whole cumin seeds and then the chopped onion. Fry for about 5 minutes until golden brown and then add the ground turmeric, ground coriander seed and the chili powder.
  • Stir fry for 3 or 4 minutes then add the chopped tomatoes and the juice. Stir fry for another 3 or 4 minutes.
  • Add the potatoes and the warm water, cover and cook slowly for around 12 minutes (until the potatoes are half cooked). Add the cauliflower and cook for another 10 minutes. Stir in the peas, the chopped chilis, salt and garam masala. Stir well and add the sliced chilies.
  • Cook for another 5 minutes and then stir in the chopped coriander leaves before serving.
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