1. Discard the leaves and inner core of the cauliflower. Cut the florets and tender stems into 1 1/2 pieces. Rinse cauliflower and set aside in a colander. 2. Heat the oil in a wok over medium-high heat. Add the cumin seeds, ginger and chillies and stir-fry for 1 minute. Add cauliflower, mixing well. Reduce the heat to medium low and stir-fry until the cauliflower browns, about 10-12 minutes. 3. Add coriander, cayenne, tumeric and salt. Continue to brown for another minute, blending all spices thoroughly. Stir in peas. Cook, stirring, as cauliflower continues to brown, about a minute. 4. Cover and simmer for about 6-8 minutes, until cauliflower is tender. If any liquid remains in pan, raise the heat and rapidly boil it off. Stir in the garam masala. Remove to a serving dish and serve at once, sprinkled with coriander. Recipe from "The Bombay Cafe" by Neela Paniz, published by Ten Speed Press, 1998. Per serving: 823 Calories (kcal); 45g Total Fat; (47% calories from fat); 30g Protein; 83g Carbohydrate; 0mg Cholesterol; 3793mg Sodium Food Exchanges: 5 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 8 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (645g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 285 (60%)|
|Amt Per Serving||% DV|
|Total Fat 31.7g||42 %|
|Saturated Fat 2.6g||13 %|
|Monounsaturated Fat 19.3g|
|Polyunsanturated Fat 8.9g|
|Cholesterol 0mg||0 %|
|Sodium 190mg||7 %|
|Potassium 2224mg||59 %|
|Total Carbohydrate 48.1g||14 %|
|Dietary Fiber 23.8g||95 %|
|Sugars, other 24.4g|
|Protein 15.2g||22 %|
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Calories per serving: 475
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