1. Start the potatoes to boil in a saucepan. Let them boil for at least 15 minutes. After they are done, turn off the heat and let them stand in the water. 2. Cut the cauliflower into small bite sized pieces (roughly 1 inch cubes), throwing away most of the stem pieces. Wash and drain in collander. 3. While the potatoes are cooking, heat the oil in a wide skillet till it is very hot. Add the mustard seeds and wait till they start popping. Add bayleaves, cardamom and cloves. 4. Mix around for a while and then add onions. Wait till onion start to turn before adding the rest of the spices (except for turmeric). 5. Put the cauliflower in the skillet and fry in the oil and spices for 2 minutes. While the cauliflower is frying, cut up the potatoes into bite sized pieces and add to the skillet. Add turmeric and stir. 6. Continue stirring the vegetables under medium heat for another couple of minutes. Add half a cup of water and reduce heat to low. Cover skillet and let cook for 5 minutes. 7. Check tenderness of vegetables. If they are still too hard, add another 1/4 cup of water and cover again for 5 minutes. 8. Salt to taste and serve. Recipe By : Somesh Rao
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (908g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 322 (55%)|
|Amt Per Serving||% DV|
|Total Fat 35.8g||48 %|
|Saturated Fat 3.5g||17 %|
|Monounsaturated Fat 20g|
|Polyunsanturated Fat 10g|
|Cholesterol 0mg||0 %|
|Sodium 311.7mg||11 %|
|Potassium 3019.6mg||79 %|
|Total Carbohydrate 67.9g||20 %|
|Dietary Fiber 34.7g||139 %|
|Sugars, other 33.2g|
|Protein 20.6g||29 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 583
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