Cauliflower In Green Masala Recipes
CAULIFLOWER IN GREEN MASALA
Make and share this Cauliflower in Green Masala recipe from Food.com.
Provided by Charishma_Ramchanda
Categories Lunch/Snacks
Time 1h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Grind together the corriander leaves, green garlic, chillies, ginger and spring onions.
- This will give you the'green masala'.
- Heat oil in a non-stick skillet.
- Fry the above ground green masala in it till some of it evaporates, stirring on and off, for 18-20 minutes, on medium flame.
- Add tomatoes to the masala.
- Mix in salt, turmeric powder and the garam masala.
- Mix in cauliflower florets and coat well with the masala paste.
- Cover the skillet.
- Cook with an occasional sprinkling of water on low flame for 20-30 minutes, turning occasionally, for even cooking.
CAULIFLOWER TIKKA MASALA
Cauliflower, chickpeas and peas make this vegetarian dish a hearty one-pot meal. By using sour cream or yogurt instead of the traditional cream you get a lighter, brighter dish.
Provided by Food Network Kitchen
Categories main-dish
Time 55m
Yield 6 servings
Number Of Ingredients 17
Steps:
- Whisk together 2 tablespoons of the sour cream, 1 tablespoon of the oil, 1 tablespoon water, 1 1/2 teaspoons of the curry powder, 1/2 teaspoon of the paprika and 1/4 teaspoon salt in a medium bowl. Add the cauliflower and toss to evenly coat. Cover the bowl and marinate for 30 minutes at room temperature.
- Meanwhile, pulse the garlic, ginger, onion and 2 tablespoons water in a food processor until smooth. Heat the remaining 1 tablespoon vegetable oil in a 6-quart Dutch oven or large heavy pot over medium-high heat. Add the onion mixture, garam masala, the remaining 2 1/2 teaspoons curry powder, and the remaining 1 teaspoon paprika. Cook, stirring occasionally, until the mixture starts to stick and brown on the bottom of the pan, about 4 minutes. Add the tomato puree, 1 cup water, the chickpeas and 2 teaspoons salt. Cover partially with a lid and simmer gently until the sauce is slightly reduced and the onion mixture is soft, 10 to 15 minutes.
- Meanwhile, preheat the broiler with a rack positioned about 4 inches from the heat source. Line a baking sheet with foil. Arrange the cauliflower in a single layer and broil, tossing halfway through, until the cauliflower is browned and just cooked through, 8 to 10 minutes.
- Stir the cauliflower and peas into the sauce and return to a simmer, then remove from heat. Stir in the remaining 6 tablespoons sour cream, the butter and cilantro. Serve the tikka masala in bowls with brown rice and lemon wedges. Garnish with cilantro.
Nutrition Facts : Calories 525, Fat 16 grams, SaturatedFat 6 grams, Cholesterol 20 milligrams, Sodium 369 milligrams, Carbohydrate 83 grams, Fiber 14 grams, Protein 16 grams, Sugar 14 grams
MASALA CAULIFLOWER WITH GREEN PEAS
masala cauliflower with green peas recipe | healthy cauliflower peas masala | masala gobi matar sabzi | Indian style gobi matar |masala cauliflower with green peas is an Indian sabzi which shows that healthy foods can be very tasty too. Learn how to make masala gobi matar sabzi. This fabulous cauliflower peas masala makes use of cauliflower and green peas, along with other complementary veggies like onions and a coconut-based masala. Cooked with little oil, this tempting, aromatic sabzi makes for guilt-free eating!To make masala cauliflower with green peas, first make a smooth paste of coconut, green chillies, ginger, and garlic by blending them in a mixer. Then combine the onions, coriander, turmeric powder, coriander-cumin seeds powder, chilli powder, prepared paste, oil and salt in a deep bowl and mix well to make a marinade. Add the cauliflower and green peas to this prepared marinade, mix well and keep aside to marinate for 15 minutes. Transfer it into a deep non-stick kadhai, add 1¼ cups of water, cover and cook on a medium flame for 10 to 12 minutes or until the vegetables are tender, while stirring occasionally. Serve hot.The Indian style gobi matar is a daily fare which can be enjoyed by healthy individuals to even those who have heart disease and even diabetes. The wisest choice of accompaniment with it is whole wheat roti and a bowl of salad to make a completely fibre rich meal. This sabzi yields 6.4 g fibre per serving which will aid in a healthy gut and help manage cholesterol and sugar levels too. Those with high blood pressure can enjoy this sabzi with restricted amount of saltCauliflower, on the other hand, is rich in vitamin C, indoles and sulforaphane - all three of which are antioxidants and help protect our body cells from the attack of harmful free radicals. This cruciferous vegetable is also known for its anti- carcinogenic properties. Though some amount of vitamin C will be lost in cooking masala gobi matar sabzi, there are many other benefits to reap. Tips for masala cauliflower with green peas. 1. Make medium sized florets of cauliflower and too small ones may turn mushy after cooking. 2. Cover the pan with a lid and cook at step 3 to reduce the nutrient loss. For the paste, if you don't have grated coconut, then use finely chopped coconut so as to get a smooth paste after blending.Enjoy masala cauliflower with green peas recipe | healthy cauliflower peas masala | masala gobi matar sabzi | Indian style gobi matar | with recipe below.
Provided by Tarla Dalal
Categories Semi-Dry Sabzis Low Cal Subzis Non Stick Kadai Veg Diabetic recipes PCOS Aids Hiv Diet Phytonutrients
Time 27m
Yield 4
Number Of Ingredients 13
Steps:
- For masala cauliflower with green peasTo mae masala cauliflower with green peas, combine the onions, coriander, turmeric powder, coriander-cumin seeds powder, chilli powder, prepared paste, oil and salt in a deep bowl and mix well to make a marinade.Add the cauliflower and green peas to this prepared marinade, mix well and keep aside to marinate for 15 minutes.Transfer it into a deep non-stick kadhai, add 1¼ cups of water, cover and cook on a medium flame for 10 to 12 minutes or until the vegetables are tender, while stirring occasionally.Serve the masala cauliflower with green peas hot.
Nutrition Facts :
GREEN MASALA CHICKEN
One of the first things I learned about Dr. Jyotsna Mhatre, my mother-in-law and a psychiatrist from Mumbai who moved to the United States in 1974, was that she is an astonishingly good cook. The first time I went to her house, she put out a giant platter of herbaceous lamb kebabs with chutneys for dipping. The platter was meant to be overgenerous and welcoming, but my cousin and I gobbled up every single bite. Dr. Mhatre, whom I call Aai (Marathi for mother), came up with this quick, saucy stir-fry inspired by the bright flavors of kharouni, a sour-spicy-sweet shrimp and unripe mango dish she grew up eating. Many Indian American home cooks use jarred ginger and garlic pastes because they're convenient, and they incorporate nicely for a smooth sauce. You can find them, as well the chutneys called for here, at any South Asian market, as well as online. Marinating tenderizes the chicken and rounds out the flavors, but it's entirely optional. Aai sometimes swaps in peeled shrimp for the chicken, and tofu or chickpeas work well as vegetarian options.
Provided by Sarah DiGregorio
Categories poultry, main course
Time 25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a large bowl, stir together the chicken, chutneys, garlic and ginger pastes, and yogurt. Stir in 2 tablespoons of the oil and 1 1/2 teaspoons salt. Proceed right away, or cover and marinate in the refrigerator for up to 24 hours.
- Add the remaining 3 tablespoons oil to a large, 12-inch lidded skillet. Warm the oil, uncovered, over high heat until shimmering, then decrease the heat to medium-high and add the chopped onion and garlic. Season with a pinch of salt, and cook, stirring occasionally, until the onion softens, about 5 minutes. Reduce the heat to medium, put the lid on the skillet and cook for an additional 5 to 7 minutes, stirring occasionally, until the onion has gone from translucent to lightly golden, shrunken and soft.
- Return the heat to medium-high, scrape in the chicken along with all the marinade, and cook, stirring occasionally, for 4 minutes. Put the lid back on, and cook for 2 more minutes. Uncover the skillet; the chicken should be just about cooked through and the sauce bubbling and thick. Cook for 2 to 4 more minutes to thicken the sauce (it shouldn't be soupy), but be careful not to overcook the chicken.
- Serve over rice or other whole grains, or with flatbread like chapati on the side.
CAULIFLOWER TIKKA MASALA
I'm a vegetarian and I always find it challenging to find new recipes. This cauliflower tikka masala is my easy take on the original. It's made healthy by the use of an air fryer and pressure cooker. -Garima Arora, Charlotte, North Carolina
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 4 servings.
Number Of Ingredients 24
Steps:
- Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, cook and stir cauliflower, mustard, paprika, turmeric and garam masala until crisp-tender, 6-8 minutes. Remove and keep warm., For masala, add oil to pressure cooker. When hot, add onion, cashews, cardamom and cloves. Cook and stir until onion is tender, 4-5 minutes. Add tomatoes and 1/2 cup water. Press cancel. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 5 minutes. Let pressure release naturally for 5 minutes; quick-release any remaining pressure. Discard cardamom and cloves. Cool sauce slightly; transfer to a food processor. Process until smooth. Return to pressure cooker., Select saute setting and adjust for low heat. Add garlic and ginger; cook and stir 1 minute. Add milk, almond flour, fenugreek, maple syrup, salt, garam masala and cayenne; simmer, uncovered, until mixture is slightly thickened, 10-12 minutes, stirring occasionally. Press cancel. Stir in yogurt and cauliflower; heat through. Sprinkle with cilantro leaves.
Nutrition Facts : Calories 312 calories, Fat 22g fat (3g saturated fat), Cholesterol 3mg cholesterol, Sodium 573mg sodium, Carbohydrate 26g carbohydrate (13g sugars, Fiber 7g fiber), Protein 8g protein.
TANDOORI MASALA GOBHI(TANDOORI MASALA IN YOGHURT CAULIFLOWER)
This is a "Saatvik food" recipe that is very very tasty. Did you know that according to Ayurveda, the type of food one eats has an effect on one's thoughts, actions and health. According to this ancient science of life and longevity, food can be categorised into 3 categories: Raajsik, Taamsik and Saatvik. Raajsik food refers to all sour, spicy and hot food. Taamsik food refers to stale food, leftovers, meat and alcohol. Saatvik food is vegetarian food which is neither too spicy nor too hot. Eating Raajsik and Taamsik food is said to promote lust, anger, greed, arrogance and jealousy. Saatvik food tends to keep the mind in control and helps us to concentrate when meditating. It keeps the body healthy and disease-free to a great extent! What's more, a Saatvik diet helps you to lose weight more quickly because you eat healthy without any extra cals! So, what are you waiting for? Step into your kitchen and make this easy dish now!
Provided by Charishma_Ramchanda
Categories Lunch/Snacks
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Mix marinade ingredients together.
- Add florets to the marinade.
- Keep aside for 10 minutes.
- Heat oil in a skillet.
- When hot, add the cumin seeds.
- Allow to splutter.
- Once they stop spluttering, toss in the marinated cauliflower florets and the marinade.
- Cook until the cauliflower is tender and the liquid has dried completely.
- Garnish with ginger, green chillies and corriander leaves.
- Serve hot with hot rotis or parathas.
- Enjoy!
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