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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Nepalese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a blender, grind the toasted coriander seeds. To the coriander and cumin mixture in the blender, add the diced tomatoes, fresh chilies, garlic and ginger, ground turmeric powder, salt and black pepper. Blend all the ingredients into a smooth paste. Reserve in a small glass bowl. | 2. In a non-stick sauce pan, heat oil and fry fenugreek seeds until dark. Add cauliflower and stir-fry uncovered in medium heat for about 10-15 minutes. | 3. When cauliflower has wilted and become softer, mix in the tomato-spice mixture and cook for few more minutes until all the liquid is completely absorbed and the cauliflower is cooked dry. | 4. Adjust seasoning with salt and pepper. Garnish with chopped cilantro and serve hot with rice or roti (flat bread). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cauliflower floret	5	cups		-	-	-	-
fenugreek seed	1/4	teaspoon		2.9878	0.5397	0.2128	0.0593
tomato	1	cup	diced	26.82	5.7961	1.3112	0.298
coriander seed	1	tablespoon	toasted	14.9	2.7495	0.6185	0.8885
turmeric	1/2	teaspoon		4.68	1.0071	0.1452	0.0488
garlic	1	teaspoon	minced	4.172	0.9257	0.1781	0.013999999999999999
ginger	1	teaspoon	minced	1.6	0.3554	0.0364	0.015
hot chili pepper	3			-	-	-	-
cooking oil	3	tablespoons		-	-	-	-
salt	1	teaspoon		-	-	-	-
black pepper	1/3	teaspoon	ground	1.9243	0.4903	0.0797	0.025
cilantro	2	tablespoons	chopped	0.46	0.0734	0.0426	0.0104

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.