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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Pakistani

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Mix the flour with a little bit of water to make a smooth paste. Add the chilli, coriander, cumin, mustard, turmeric, and salt. Add the remaining water and mix to blend the ingredients. | 2. Heat the oil in a wok or large pan and fry the curry leaves and cumin seeds. Add the spice paste and simmer for about 5 minutes. If the sauce is too thick add a little bit of hot water. | 3. Add the cauliflower and coconut milk. Bring to a boil, reduce the heat, cover and cook until the cauliflower is tender but crunchy. Cook longer if you prefer. Add the lemon juice and mix thoroughly and serve hot and garnish with the sliced lime. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
flour	1	tablespoon		36.1425	7.9128	0.5876	0.1402
water	1/2	cup		0.0	0.0	0.0	0.0
chili powder	1	teaspoon		7.614	1.3419	0.3634	0.3856
coriander	1	tablespoon	ground	14.9	2.7495	0.6185	0.8885
mustard powder	1	teaspoon		-	-	-	-
turmeric	1	teaspoon	ground	9.36	2.0142	0.2904	0.0975
vegetable oil	4	tablespoons		468.92800000000005	0.0	0.0	54.4
curry leaf	7			-	-	-	-
cumin seed	1	teaspoon		7.875	0.929	0.374	0.4677
cauliflower	1			26.75	5.3179	2.0544	0.2996
coconut milk	3/4	cup		414.0	9.972000000000001	4.122	42.912
lemon	2			2.5617	0.8233	0.0972	0.0265
salt				-	-	-	-
lime	1		sliced	-	-	-	-

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