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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat vegetable oil in a large saucepan. | 2. Add the chopped onion and one teaspoon of cumin seeds to the oil. | 3. Stir together and cook until onions become creamy, golden, and translucent. | 4. Add chopped coriander stalks, two teaspoons of turmeric, and one teaspoon of salt. | 5. Add chopped chillis (according to taste) Stir tomatoes into onion mixture. | 6. Add ginger and garlic; mix thoroughly. | 7. Add potatoes and cauliflower to the sauce plus a few tablespoons of water (ensuring that the mixture doesn't stick to the saucepan). | 8. Ensure that the potatoes and cauliflower are coated with the curry sauce. | 9. Cover and allow to simmer for twenty minutes (or until potatoes are cooked). | 10. Add two teaspoons of Garam Masala and stir. | 11. Sprinkle chopped coriander leaves on top of the curry. | 12. Turn off the heat, cover, and leave for as long as possible before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
vegetable oil	1/4	cup		469.79	0.0	0.0	54.5
onion	1		peeled cut	60.0	14.01	1.65	0.15
coriander	1	bunch	separated chopped	-	-	-	-
green chili	1	teaspoon	chopped	1.25	0.2956	0.0625	0.0062
cauliflower	1		cut	-	-	-	-
potato	3		peeled cut	-	-	-	-
tomato	2	cans	diced	80.4198	17.3796	3.9316	0.8936
ginger			peeled grated	-	-	-	-
garlic			chopped	-	-	-	-
cumin seed	1	teaspoon		7.875	0.929	0.374	0.4677
turmeric	2	teaspoons		18.72	4.0284	0.5808	0.195
salt	1	teaspoon		-	-	-	-
garam masala	2	teaspoons		-	-	-	-

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