by Tarla Dalal
Added to 281 cookbooks
This recipe has been viewed 70640 times
Tomatoes, onions and an aromatic spice paste overpower the blandness of cauliflower, making this cauliflower curry a lip-smacking delight. Throw in a handful of crumbled paneer to add more body to the subzi and make it more appealing too.
- Blend the tomatoes in a mixer to a smooth pulp and keep aside.
- Heat the oil in a deep non-stick kadhai, add the onions and sauté on a medium flame for 3 to 4 minutes or till they turn golden brown in colour.
- Add the prepared spicy paste and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
- Add the cauliflower, turmeric powder, tomato pulp and salt and mix well. Cover and cook on a medium flame for 5 to 7 minutes, while stirring occasionally.
- Add the paneer, mix well and cook on a medium flame for 1 to 2 minutes.
- Garnish with coriander and serve hot with parathas.
Nutrient values per serving
|Vitamin A||355.5 mcg|
|Vitamin B1||-0.1 mg|
|Vitamin B2||-0.1 mg|
|Vitamin B3||0.6 mg|
|Vitamin C||44.5 mg|
|Folic Acid||19.5 mcg|
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