Cauliflower Curry
by Tarla Dalal
Added to 290 cookbooks
This recipe has been viewed 98117 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.
Method- 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.
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Accompaniments
Nutrient values per serving
| Energy | 164 cal |
| Protein | 4.6 g |
| Carbohydrates | 9 g |
| Fiber | 2.8 g |
| Fat | 12.2 g |
| Cholesterol | 0 mg |
| 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 |
| Calcium | 149.2 mg |
| Iron | 1.1 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 32.1 mg |
| Potassium | 187.7 mg |
| Zinc | 0.3 mg |
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