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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Steam the cauliflower for 15 to 20 minutes, or until tender. If you prefer, the cauliflower can be roasted or (pan) grilled. I pan grilled zucchini in place of cauliflower, cutting them up into 5" long by 1" thick pieces and lightly oiling them first. | 2. While the cauliflower/vegetables cooks, sauté the onions in the oil in a small skillet until golden. | 3. Add the curry powder and cook, stirring often, for another 2 minutes. Place the onion mixture in a bowl and allow to cool for about 10 minutes. | 4. Transfer the onions to a food processor, add the yogurt, and puree until smooth. It may be necessary to add a splash of water to help the mixture to blend. Season with salt and pepper to taste. | 5. When the cauliflower is done cooking, remove it to a serving platter, spoon on the curried yogurt sauce or serve the sauce in a bowl. | 6. Garnish with fresh cilantro if desired. | ---------------------------------------------------------------------------

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
yellow onion	1	cup	chopped	114.84	6.8382	0.8265	9.396
ghee	1	tablespoon		-	-	-	-
curry powder	2	teaspoons		13.0	2.2332	0.5716	0.5604
plain yogurt	1/2 - 3/4	cup		-	-	-	-
salt pepper			ground	-	-	-	-
cilantro				-	-	-	-

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