Phoolgobhi Aur Mutter Ki Kari ( Rotis and Subzis)
by Tarla Dalal
Added to 202 cookbooks
This recipe has been viewed 32410 times
A paste of richly-textured ingredients like cashews, coconut, khus-khus and curds, gives the phoolgobhi aur mutter ki kari a very luxuriant feel, while the tinge of tomato balances the creamy curry with a bit of tang and makes it more enjoyable. When served with rotis, it makes a really hearty and satisfying meal.
- Heat the oil in a kadhai, add the cauliflower florets and cook on a medium flame for 6 to 7 minutes. Remove and keep aside.
- In the same oil, add the bayleaves and the prepared paste and sauté on a medium flame for 2 to 3 minutes.
- Add the tomato pulp and curds, mix well and cook on a slow flame for 2 to 3 minutes.
- Add the cauliflower, green peas, cashewnuts, sugar, salt and ½ cup of water and mix well. Cover and cook on a medium flame for 5 to 7 minutes or till the cauliflower and green peas are cooked.
- Add the milk-cream mixture, mix well and cook on a medium flame for 1 more minute.
- Serve hot.
Nutrient values per serving
|Vitamin A||282.5 mcg|
|Vitamin B1||0.1 mg|
|Vitamin B2||0.1 mg|
|Vitamin B3||0.6 mg|
|Vitamin C||27.9 mg|
|Folic Acid||14.4 mcg|
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