Phulkopi Roast
Whole cauliflower florets browned in ghee and finished in a sweet-spiced yoghurt gravy.
Prep
10 min
Cook
30 min
Total
40 min
Serves
4
Per serving
185 kcal
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Instructions
Step 1: Brown the cauliflower florets in the ghee with the ground turmeric; lift out.
Step 2: Cook the onion and ginger paste in the same ghee until golden, then add the plain yoghurt, chilli powder, sugar and salt.
Step 3: Return the cauliflower with the water, cover and cook until just tender; sprinkle with the garam masala.
Ingredients
Quantities update automatically for 4 servings.
- 700 gCauliflower — cut into large florets
- 3 tbspGhee
- 100 gPlain yoghurt
- 1 wholeOnion — grated
- 1 tspGinger paste
- ½ tspGround turmeric
- ½ tspChilli powder
- ½ tspGaram masala
- 1 tspSugar
- 1 tspSalt
- 100 mlWater
Nutrition
Nutrition per serving, calculated from the ingredient list. Not yet reviewed.
- Calories
- 185 kcal
- Protein
- 4.9 g
- Carbohydrates
- 15.9 g
- Fat
- 12.7 g
- Saturated fat
- 7.7 g
- Fibre
- 4.6 g
- Sugar
- 7.4 g
- Sodium
- 550 mg
These figures are estimates for general information only and are not medical or dietary advice.