Cauliflower Seasoned with Ginger

Cauliflower Seasoned with Ginger

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Servings: 4
Calories: 280


  • 2.2 lb Cauliflower phool gobhi, cut into florets, washed
  • 2 1/2 floz Vegetable oil
  • 3 oz Onions finely chopped
  • 1 oz Ginger adrak paste
  • 4 tsp Garlic lasan paste
  • 2 tsp Turmeric haldi powder
  • 2 tsp Red chilli powder
  • 1 tsp White pepper safed mirch powder
  • 2 tsp Coriander dhaniya powder
  • 3 1/2 oz Tomatoes skinned, chopped
  • Salt to taste
  • 2 tsp Garam masala
  • 2 tsp Butter
  • 2 tsp Ginger julienned
  • 2 tsp Green coriander hara dhaniya, chopped


  • Heat the oil in a pan; add onions and saute on medium heat. Add the ginger-garlic pastes, turmeric powder, red chilli powder, white pepper powder, coriander powder, and tomatoes. Saute for a minute.
  • Add the cauliflower and 1/2 cup water. Cover and cook for 15 minutes till the mixture is absolutely dry. Season with salt and garam masala.
  • Heat the butter in a pan; add ginger and saute lightly. Remove and sprinkle over the cauliflower. Garnish with green coriander.
Calories: 280 kcal
Carbohydrates: 20 g
Protein: 6 g
Fat: 22g
Saturated Fat: 4 g
Trans Fat: 1 g
Cholesterol: 5 mg
Sodium: 113 mg
Potassium: 928 mg
Fiber: 7 g
Sugar: 7 g
Vitamin A: 573 IU
Vitamin C: 127 mg
Calcium: 76 mg
Iron: 2 mg
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