Contributed by Lolita Britto
Ingredients
Quantity |
Measure |
Ingredients |
Description |
|---|---|---|---|
| 1/2 | Kilogram | Cauliflower | |
| 1 | Medium | Chilly Paste (green) | chopped |
| 1/2 | Teaspoon | Chilly Powder, Red | |
| 2-3 | Tablespoon | Coriander Leaves (Kothmeer) | chopped |
| 1 | Tablespoon | Curds | |
| 1/2 | Teaspoon | Garam-Masala | |
| 2 | Teaspoon | Ginger | grated |
| 1/3 | Teacup | Tomatoes | chopped |
| 1/4 | Teaspoon | Turmeric Powder |
Method
Wash, drain, and cut cauliflower into 1 inch flowerets, including stem.
Combine chili powder, ginger, tomato, green chili, turmeric with the yogurt in A small bowl. Spray with palm, use nonstick pan, use a little water, whatever you do to nonstick yourself.
Put Cauliflower into pan then pour spices over the top. Cover pan tightly and cook over LOW heat for 10-15 minutes
(Cauliflower will steam in the spicy mixture). Stir in half the coriander leaves, increase heat to medium, and cook with lid off, for another 5-6 minutes, to evaporate excess moisture. turn off heat and sprinkle with
garam masala and remaining coriander leaves. Make sure all liquid is evaporated, Serve with basmati rice. 4 servings, less than 98 calories
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