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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 non-stick sauce pan, heat oil and fry fenugreek seeds and bay leaf until dark. Add onion and cook until caramelized. Add salt and black pepper, turmeric, garlic, ginger, coriander, cumin and chili powder and fry until slightly brown. | 2. Add potatoes and fry over medium heat for 10 minutes or so until potatoes are lightly browned and cooked half way. | 3. To the potatoes, add cauliflower and stir-fry for 10-15 minutes, gradually adding broth as required. | 4. When potatoes and cauliflower are almost done, add diced tomatoes and cook for 5-7 more minutes over low heat until all the liquid is completely absorbed. | 5. 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	1	cups	cut	26.75	5.3179	2.0544	0.2996
potato	2	cups	cut	231.0	52.47	6.15	0.27
onion	2	cups	chopped	128.0	29.888	3.52	0.32
tomato	2	cups	diced	53.64	11.5922	2.6224	0.596
fenugreek seed	1/4	teaspoon		2.9878	0.5397	0.2128	0.0593
bay leaf	1			-	-	-	-
turmeric	1/2	teaspoon		4.68	1.0071	0.1452	0.0488
coriander powder	1	teaspoon		5.364	0.9898	0.2227	0.3199
cumin powder	1	teaspoon		-	-	-	-
garlic	1	tablespoon	minced	12.665	2.8101	0.5406	0.0425
ginger	1	tablespoon	minced	4.8	1.0662	0.1092	0.045
hot chili powder	1	teaspoon		-	-	-	-
vegetable broth	1	cup		162.36	26.322	5.9532	3.8376
cooking oil	2	tablespoons		-	-	-	-
salt	1	teaspoon		-	-	-	-
black pepper	1/4	teaspoon	ground	1.4432	0.3677	0.0597	0.0187
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.