Cauliflower and Potato Ghassi
by Tarla Dalal
Added to 388 cookbooks
This recipe has been viewed 78513 times
The traditional ghassi masala paste made of myriad spices, coconut, onions and tamarind is a perfect base to cook vegetables like cauliflower and potato, because it has a multi-faceted flavour that overpowers the subtlety of the veggies making the final dish rather exciting.
Coconut milk is a must as it balances the spices in the paste, ensuring that the Cauliflower and Potato Ghassi is exciting but also pleasing to the palate.
Enjoy the Cauliflower and Potato Ghassi with your favourite Roti , puri or even plain Ghee Rice or Jeera Rice
For the paste- Heat the oil in a broad non-stick pan, add the onions and coconut and sauté on a medium flame for 2 to 3 minutes.
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- Add the kashmiri dry red chillies, coriander seeds, mustard seeds, fenugreek seeds, cumin seeds, cinnamon, peppercorns and cloves and sauté on a medium flame for 1 to 2 minutes.
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- Cool slightly and blend in a mixer along with turmeric powder, tamarind pulp and approx. ½ cup of water till smooth. Keep aside.
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How to proceed- Heat the oil in a deep non-stick kadhai, add the ginger paste and onions and sauté on a medium flame for 1 to 2 minutes.
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- Add the cauliflower, potatoes, salt and ¾ cup of water, mix well and cover with a lid and cook on a medium flame for 8 to 10 minutes, while stirring occasionally.
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- Add the prepared paste and coconut milk, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
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- Serve hot.
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Accompaniments
Nutrient values per serving
| Energy | 321 cal |
| Protein | 3.3 g |
| Carbohydrates | 13.7 g |
| Fiber | 7.3 g |
| Fat | 28.1 g |
| Cholesterol | 0 mg |
| Vitamin A | 117.9 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 1 mg |
| Vitamin C | 26.8 mg |
| Folic Acid | 9.9 mcg |
| Calcium | 26.2 mg |
| Iron | 1.3 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 22.8 mg |
| Potassium | 128.8 mg |
| Zinc | 0.3 mg |
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6 FAVOURABLE REVIEWS
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