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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Boil the potatoes in their skins and allow to cool. | 2. Peel the potatoes and cut them into 2 inch squares. | 3. Blanch the cauliflower in boiling water for 2 minutes-do not over boil the cauliflower as it should still be firm after cooking. | 4. Cut into small florets. | 5. Heat the oil over medium heat in a wide frypan. | 6. Add the mustard seeds and as soon as they begin popping, add the cumin and fenugreek seeds and then the red chillies. | 7. Add the onion and the green chilli, stir and fry until the onions are golden brown-8-10 minutes. | 8. Add the cauliflower, reduce the heat to low, cover the pan and cook for 6-8 minutes. | 9. Add the potatoes, dried spices and salt. | 10. Stir gently until all the ingredients are mixed thoroughly. | 11. Cover the pan and cook til the potatoes are heated through-6-8 minutes. | 12. Stir in the coriander leaves and remove from the heat. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
potato	3			-	-	-	-
cauliflower	1			-	-	-	-
oil	5	tablespoons		560.64	0.0	0.1792	63.6672
black mustard seed	1/2	teaspoon		-	-	-	-
cumin seed	1/2	teaspoon		3.9375	0.4645	0.187	0.2338
fenugreek seed	12 -15			0.0	0.0	0.0	0.0
red chili	1 -2		chopped	0.0	0.0	0.0	0.0
onion	1		chopped	44.0	10.274000000000001	1.21	0.11
green chile	1			-	-	-	-
turmeric	1/2	teaspoon	ground	4.68	1.0071	0.1452	0.0488
cumin	1/2	teaspoon	ground	3.9375	0.4645	0.187	0.2338
coriander	1	teaspoon	ground	5.364	0.9898	0.2227	0.3199
salt	1 1/2	1/2		-	-	-	-
coriander	1	tablespoon	chopped	0.23	0.0367	0.0213	0.0052

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