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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, puree half of the diced onion with the coriander and cumin seeds and 1/4 cup of the water. | 2. In a large skillet, heat the vegetable oil. | 3. Add the remaining diced onion and the jalapeño slices. Cook the vegetables over moderately high heat, stirring a few times, until the onion begins to brown, about 5 minutes. | 4. Scrape in the onion puree from the blender. | 5. Pour 1/4 cup of the water into the blender; swirl it around, then pour it into the skillet. | 6. Cook over moderate heat, stirring occasionally, until the onion sauce begins to stick to the bottom of the skillet and turn brown, about 10 minutes. | 7. Stir in the remaining 1/2 cup of water, scraping up the browned bits from the bottom of the skillet. | 8. Stir in the cauliflower and season with salt. | 9. Cover and cook over moderately low heat, stirring occasionally, until the cauliflower is tender, about 30 minutes. | 10. Stir in the diced tomato and the minced cilantro and cook until warmed through, about 1 minute. | 11. Serve with wine, a peppery, fragrant Grüner Veltliner: 2005 Steininger Kabinett. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
red onion	1		diced	-	-	-	-
coriander seed	2	teaspoons		10.728	1.9796	0.4453	0.6397
cumin seed	1	teaspoon		7.875	0.929	0.374	0.4677
water	1	cup		0.0	0.0	0.0	0.0
vegetable oil	2	tablespoons		234.46400000000003	0.0	0.0	27.2
jalapeno	1		sliced	-	-	-	-
cauliflower	2		cut	53.5	10.6358	4.1088	0.5992
kosher salt				-	-	-	-
tomato	1		seeded diced	22.14	4.7847	1.0824	0.24600000000000002
cilantro	2	tablespoons	minced	0.46	0.0734	0.0426	0.0104

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