Phoolgobhi Aur Mutter Ki Kari ( Rotis and Subzis)
by Tarla Dalal
Added to 203 cookbooks
This recipe has been viewed 46737 times
A paste of richly-textured ingredients like cashews, coconut, khus-khus and curds, gives the phoolgobhi aur mutter ki kari a very luxuriant feel, while the tinge of tomato balances the creamy curry with a bit of tang and makes it more enjoyable. When served with rotis, it makes a really hearty and satisfying meal.
Method- Heat the oil in a kadhai, add the cauliflower florets and cook on a medium flame for 6 to 7 minutes. Remove and keep aside.
- In the same oil, add the bayleaves and the prepared paste and sauté on a medium flame for 2 to 3 minutes.
- Add the tomato pulp and curds, mix well and cook on a slow flame for 2 to 3 minutes.
- Add the cauliflower, green peas, cashewnuts, sugar, salt and ½ cup of water and mix well. Cover and cook on a medium flame for 5 to 7 minutes or till the cauliflower and green peas are cooked.
- Add the milk-cream mixture, mix well and cook on a medium flame for 1 more minute.
- Serve hot.
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Accompaniments
Nutrient values per serving
Energy | 251 cal |
Protein | 6.1 g |
Carbohydrates | 12.4 g |
Fiber | 4.7 g |
Fat | 19.1 g |
Cholesterol | 0 mg |
Vitamin A | 282.5 mcg |
Vitamin B1 | 0.1 mg |
Vitamin B2 | 0.1 mg |
Vitamin B3 | 0.6 mg |
Vitamin C | 27.9 mg |
Folic Acid | 14.4 mcg |
Calcium | 98.2 mg |
Iron | 1.6 mg |
Magnesium | 0 mg |
Phosphorus | 0 mg |
Sodium | 26.4 mg |
Potassium | 147.4 mg |
Zinc | 0.6 mg |
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