Nutrient Information for ¾ katori | |||
Energy (Kcal) | Protein (g) | Carbohydrate (g) | Total Fats (g) |
77 | 3.4 | 5.2 | 4.4 |
4 katoris
25 minutes
- If you are prescribed 1200 kcal, 1400 kcal, 1600 kcal, 1800 kcal, you can consume: 3/4 katori
- If you are prescribed 2000 Kcal, you can consume: 1 katori
- 3 cups cauliflower, cleaned and roughly chopped
- 1/3 cup fresh peas, shelled
- 4 whole garlic cloves, crushed
- 2 cm piece ginger, crushed
- 2 whole green chillies, chopped(optional)
- 4 tsp groundnut oil
- ½ cup water
Dry Spices
- 1/2 tsp cumin seeds
- 1/2 tsp turmeric powder
- 1/4 tsp garam masala (freshly prepared) *
- Use minimal amount of salt
*Refer to the recipe of garam masala
- Cut the cauliflower into florets and wash them.
- Heat some water in a saucepan and add some salt to it. Soak the cauliflower in water for 8-10 minutes.
- Peel the onion, ginger and garlic and wash them along with shelled peas.
- Heat oil in a karahi/ pan. Add cumin seeds and let them splutter. Add sliced green chillies, crushed ginger and garlic. Fry for a few seconds.
- Add the cauliflower, mix well and fry for 5-6 minutes on low flame.
- Add peas, salt, turmeric powder, and water to the mixture. Let it simmer for 8-10 minutes in a covered pan with occasional stirring.
- Add garam masala and mix well.
- Serve hot with multigrain roti.