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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a blender, whirl the yogurt, gram flour, cilantro, ginger, garlic, chilis, garam masala and salt until smooth. | 2. Heat oil, add the fenugreek and paprika, cook until the seeds just turn color, and add into the yogurt mixture. | 3. Cut the cauliflower head into 4 inch florets, and cook in microwave on high until tender-crisp (or you can blanch them if you wish). | 4. Cool florets and then immerse them in the yogurt mixture, ensuring that they are all fully covered, and let them marinate in the refrigerator overnight, or at least 6hrs. | 5. Skewer the florets, place under broiler for until the florets soften and char in places. | 6. Remove and baste with melted butter and sprinkle with chaat masala. | 7. Serve garnished with lemon wedges. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cauliflower	1			-	-	-	-
plain nonfat yogurt	1	cup		-	-	-	-
flour	1/4	cup		144.57	31.6514	2.3502	0.5609
cilantro	1/2	cup		1.84	0.2936	0.1704	0.0416
ginger	1	tablespoon	minced	4.8	1.0662	0.1092	0.045
garlic clove	3			-	-	-	-
green chilies	2			194.3028	48.0	0.0	0.0
garam masala	1	teaspoon		-	-	-	-
salt				-	-	-	-
vegetable oil	2	tablespoons		234.46400000000003	0.0	0.0	27.2
fenugreek seed	1/2	teaspoon		5.9755	1.0795	0.4255	0.1186
paprika	1	teaspoon		6.486000000000001	1.2418	0.3252	0.2965
	6	skewers		-	-	-	-
butter	2	tablespoons	melted	171.0	7.857	5.343	14.4
chat masala				-	-	-	-
lemon wedge				-	-	-	-

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