Cauliflower Chettinad

Recipe by
Total Time:
15-30 mins
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Saute Recipe
Difficulty: Medium

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Ingredients

  • 230 ml - coconut milk
  • 3 - baby potatoes, unpeeled and quartered
  • 2 - tomatoes, peeled and chopped
  • 2 - medium onions, sliced
  • 1.5 tsp - black peppercorns
  • 1 tsp - fennel seeds
  • 3 - large dried red chillies
  • 1.5 tbsp - poppy seeds
  • 3 tbsp - ghee
  • 1.5 tbsp - grated ginger
  • 1/2 tsp - hot red chilli powder
  • 1/2 tsp - grated nutmeg
  • 1/2 cup - tomato paste
  • 5 - curry leaves
  • 1.5 tbsp - lime juice
  • 1 - medium cauliflower washed, stems removed and cut into medium florets

How to Make Cauliflower Chettinad

  • Coarsely grind the peppercorns, fennel seeds, red chillies and poppy seeds.
  • Heat ghee in a large wok. Saute onions until light brown.
  • Add ginger, chill powder, nutmeg and ground spices, stir and cook until it releases its aroma.
  • Add all the remaining ingredients except cauliflower.
  • Add the cauliflower when the potato is half cooked.
  • Simmer and cook until the sauce thickens and the cauliflower is cooked crisp-tender.
  • Do not overcook the cauliflower.

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