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Cauliflower Chettinad

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Ingredients

Adjust Servings:
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

Nutritional information

459.9
Calories
221 g
Calories From Fat
24.7 g
Total Fat
17.5 g
Saturated Fat
24.6 mg
Cholesterol
359.1 mg
Sodium
56.4 g
Carbs
13 g
Dietary Fiber
21.2 g
Sugars
11.2 g
Protein
584g
Serving Size

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Cauliflower Chettinad

Features:
    Cuisine:

    I enjoyed the flavors of this recipe quite a bit. My advice is to par-cook the potatoes before adding them. By the time they were starting to cook up nicely the sauce was beginning to burn, so I ended up steaming the cauliflower a bit in the microwave to shorten the cooking time overall.

    • 80 min
    • Serves 4
    • Easy

    Ingredients

    Directions

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    Cauliflower Chettinad,This is from the Weekend. I hope you enjoy this Anjali Vellody special!,I enjoyed the flavors of this recipe quite a bit. My advice is to par-cook the potatoes before adding them. By the time they were starting to cook up nicely the sauce was beginning to burn, so I ended up steaming the cauliflower a bit in the microwave to shorten the cooking time overall.,This is from the Weekend. I hope you enjoy this Anjali Vellody special!


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    Steps

    1
    Done

    Heat Ghee in a Large Wok on Medium Flame.

    2
    Done

    Add Onions and Saute Until Light Brown.

    3
    Done

    Then Add the Ginger, Chilli Powder, Nutmeg and the Ground Spices.

    4
    Done

    Mix Well and Cook Until It Releases Its Aroma.

    5
    Done

    Add the Cauliflower Florets.

    6
    Done

    Stir-Fry For 4 Minutes.

    7
    Done

    Add All the Remaining Ingredients, Except the Cauliflower.

    8
    Done

    When the Potato Is Half-Cooked, That's When You Have to Add the Cauliflower Florets.

    9
    Done

    Simmer and Cook Until the Sauce Thickens and the Cauliflower Is Crisp-Tender.

    10
    Done

    Do not Overcook the Cauliflower.

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