Cauliflower Chettinad Recipes

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CAULIFLOWER CHETTINAD



Cauliflower Chettinad image

Make and share this Cauliflower Chettinad recipe from Food.com.

Provided by Charishma_Ramchanda

Categories     Lunch/Snacks

Time 1h

Yield 4 serving(s)

Number Of Ingredients 16

1 1/2 teaspoons black peppercorns, coarsely ground
1 teaspoon fennel seed, coarsely ground (saunf)
3 large dried red chilies, coarsely ground
3 tablespoons ghee
1 1/2 tablespoons poppy seeds, coarsely ground
1/2 teaspoon hot red chili powder
3 medium onions, sliced
1 1/2 teaspoons grated ginger
1/2 cup tomato paste
5 fresh curry leaves, washed and torn
2 tomatoes, washed,peeled and chopped
1 1/2 tablespoons lime juice
1/2 teaspoon grated nutmeg
1 (230 ml) can coconut cream
3 baby potatoes, unpeeled,washed and quartered
1 medium cauliflower, washed,stems removed and cut into medium florets

Steps:

  • Heat ghee in a large wok on medium flame.
  • Add onions and saute until light brown.
  • Then add the ginger, chilli powder, nutmeg and the ground spices.
  • Mix well and cook until it releases its aroma.
  • Add the cauliflower florets.
  • Stir-fry for 4 minutes.
  • Add all the remaining ingredients, except the cauliflower.
  • When the potato is half-cooked, that's when you have to add the cauliflower florets.
  • Simmer and cook until the sauce thickens and the cauliflower is crisp-tender.
  • DO NOT OVERCOOK THE CAULIFLOWER.
  • Note: If the sauce is too thick, add a little warm water.
  • Serve with hot rotis!

Nutrition Facts : Calories 459.9, Fat 24.7, SaturatedFat 17.5, Cholesterol 24.6, Sodium 359.1, Carbohydrate 56.4, Fiber 13, Sugar 21.2, Protein 11.2

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