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CAULIFLOWER CURRY RECIPE

Tangy and creamy, this unique curry is finely flavoured with fennel seeds.
  • Cook

    mins
  • Difficulty

  • Prep

    mins
  • serves

    people

  • 1/2 Cauliflower, florets
  • 2 to 3 medium size potatoes peeled (cut into cubes)
  • 1 to 2 Onion, chopped
  • 1 tbsp ginger garlic paste
  • 2 tbsp vegetable oil
  • 2 tbsp Knorr Royal Vegetable Masala
  • 1 to 2 tomatoes, chopped
  • 2 tbsp coriander leaves
  • 1 tbsp chilli powder
  • 1 tbsp coriander powder
  • 1/2 tsp Turmeric powder
  • ½ tsp cumin seeds
  • Salt to taste

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

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Protein (g)

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Carbohydrate incl. fibre (g)

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Carbohydrate excl. fibre (g)

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Sugar (g)

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Fibre (g)

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Fat (g)

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Saturated fat (g)

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Unsaturated fat (g)

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Monounsaturated fat (g)

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Polyunsaturated fat (g)

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Trans fat (g)

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Cholesterol (mg)

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Sodium (mg)

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Salt (g)

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Vitamin A (IU)

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Vitamin C (mg)

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Calcium (mg)

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Iron (mg)

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Potassium (mg)

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  • 1 Cut cauliflower in small florets and cut potatoes into small pieces.
  • 2 Finely chop onion and tomatoes.
  • 3 Heat oil in pan and add cauliflower. Cook until half done.
  • 4 Add salt, turmeric and sauté for 10 minutes.
  • 5 Keep the cauliflower aside and in same pan add potatoes and fry until golden brown. Keep the potatoes aside.
  • 6 In the same pan, add jeera and allow it to splutter.
  • 7 Add chopped onion and fry till golden brown.
  • 8 Add ginger garlic paste and saute until the oil separates.
  • 9 Add chopped tomatoes and cook well
  • 10 Now add red chilli powder, turmeric powder, Knorr Chef’s Royal Vegetable Masala and salt to taste.
  • 11 Add the cooked cauliflower and potatoes.
  • 12 Pour 2 cups (300 ml) of water and cover the lid. Allow it to simmer.
  • 13 Garnish with chopped coriander leaves and serve hot!