Cauliflower With Chutney Recipe
Summary
HealthyLow Calorie
Ingredients
| Cauliflower | 2 Medium | |
| Paneer | 1 Tablespoon, crumbled | |
| 1 teacup chopped coriander | ||
| Green chillies | 4 (To be ground into a chutney paste) | |
| Coconut | 2 Tablespoon, grated (To be ground into a chutney paste) | |
| Sugar | 1 Teaspoon (To be ground into a chutney paste) | |
| Salt | 1/2 Teaspoon (To be ground into a chutney paste) | |
| Lemon juice | 1 Teaspoon (To be ground into a chutney paste) | |
| Tomatoes | 2 (For the sauce) | |
| Onion | 1 , grated (For the sauce) | |
| Chilli powder | 1/2 Teaspoon (For the sauce) | |
| Tomato ketchup | 2 Tablespoon (For the sauce) | |
| Sugar | 1 Teaspoon (For the sauce) | |
| Oil | 4 Teaspoon (For the sauce) | |
| Salt | To Taste (For the sauce) | |
Directions
1. Steam the cauliflower in salted water.
2. Stuff the cauliflower with the paste.
For the sauce
1. Put the tomatoes in hot water. After 10 minutes, grate them.
2. Heat the oil and fry the onion for 2 minutes.
3. Add the remaining ingredients and cook again for 2 minutes.
How to proceed
1. Pour the sauce over the stuffed cauliflower.
2. Sprinkle with the paneer and bake in a hot oven at 200°C for 10 to 15 minutes.
2. Stuff the cauliflower with the paste.
For the sauce
1. Put the tomatoes in hot water. After 10 minutes, grate them.
2. Heat the oil and fry the onion for 2 minutes.
3. Add the remaining ingredients and cook again for 2 minutes.
How to proceed
1. Pour the sauce over the stuffed cauliflower.
2. Sprinkle with the paneer and bake in a hot oven at 200°C for 10 to 15 minutes.
Chef
