Cauliflower Rangeen Recipe

Summary

Difficulty LevelEasyCuisine
CourseMethod
VegetarianMain Ingredient

Ingredients

 Oil50 Milliliter
 Cumin seeds1 Tablespoon
 Onion1 Medium
 Cauliflower450 Gram
 Peas100 Gram, use fresh or frozen
 Carrots100 Gram (About 5 Centimeter Long)
 Ground coriander1 Tablespoon
 Turmeric1 Teaspoon
 Chili powder1 Teaspoon
 Salt To Taste
 Fresh coriander leaves6 , to garnish

Nutrition Facts

Serving size: Complete recipe

Calories 896 Calories from Fat 515

% Daily Value*

Total Fat 59 g90.3%

Saturated Fat 7.4 g37.2%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 693.2 mg28.9%

Total Carbohydrates 88 g29.5%

Dietary Fiber 33.6 g134.5%

Sugars 30.9 g

Protein 23 g46.6%

Vitamin A 400.3% Vitamin C 469.9%

Calcium 48.2% Iron 108.8%

*Based on a 2000 Calorie diet

Directions

Heat the oil in a large pan, add the cumin seeds and fry until they crackle.
Add the onion and fry quickly until lightly browned.
Reduce the heat and carefully add the prepared vegetables and the remaining ingredients except the fresh coriander.
Stir well, cover and cook the vegetables in their own juices over a low heat for 30-40 minutes until they are tender and most of the liquid has evaporated.
A few minutes before serving, sprinkle the fresh coriander over the vegetables.
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