Mughlai Cauliflower, Potato and Green Pea Subzi Recipe | Yummy food recipes By, 2020-02-03 Mughlai Cauliflower, Potato and Green Pea Subzi Recipe | Yummy food recipes Discover the taste of Mughlai Cauliflower, Potato and Green Pea Subzi Recipe. This dish is yummy, tasty, and easy to make. It is prefect for any occasion. Prep Time: 15min Cook time: 20min Ingredients: 1 1/2 cupscauliflower florets,1/2 cuppotato cubes,1/2 cupgreen peas,1/2 tspsaffron (kesar) strands,2 tbspcurd (dahi),2 tbspghee,1/2 cupchopped onions,saltto taste, To Be Ground Into A Smooth Paste 1 tbspcoriander (dhania) seeds,25 mm (1") piece of ginger (adrak),3 cloves(laung / lavang),5 wholedry Kashmiri red chilies , broken into pieces, Instructions: In a blender, add coriander seeds, ginger, cloves, red chilies, and 1/2 of water and blend to a smooth paste and keep it aside. In a bowl, add saffron and curd, mix it well and keep it aside. Heat the ghee in a deep non-stick pan, add the onions and fry on a medium flame for 2 minutes. Add the prepared paste and fry on a medium flame for 2 minutes and add all the vegetables, salt and ¾ cup of water, mix it well. Cover with a lid and cook on a medium flame for 15 minutes and stir occasionally. Add the saffron-curd mixture, mix it well and cook on a medium flame for 1 minute, and stir occasionally. Once done, switch off the flame and serve it with any Indian flat bread and enjoy a hearty meal. Nutrient values per serving Energy: 111 calProtein: 2.7 gCarbohydrates: 8.7 gFiber: 2.8 gFat: 7.1 gCholesterol: 0 mgVitamin A: 96.1 mgVitamin B1: 0 mgVitamin B2: 0 mgVitamin B3: 0.5 mgVitamin C: 21 mgFolic Acid: 4.9 mgCalcium: 37.3 mgIron: 0.8 mgMagnesium: 0 mgPhosphorus: 0 mgSodium: 19.4 mgPotassium: 108.2 mgZinc: 0.2 mg
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Mughlai Cauliflower Potato and Green Pea Subzi Recipe

Mughlai Cauliflower, Potato and Green Pea Subzi is a popular Mughlai dish that you can easily made at your home. This dish is perfect when you have a sudden guest at your home. The addition of different spices, gives dish a nice flavor and taste. It is perfect for a weekend lunch and dinner and it is a perfect dish for vegetarian.This dish tastes best with any Indian flat bread.

Ingredients

  • 1 1/2 cupscauliflower florets
  • 1/2 cuppotato cubes
  • 1/2 cupgreen peas
  • 1/2 tspsaffron (kesar) strands
  • 2 tbspcurd (dahi)
  • 2 tbspghee
  • 1/2 cupchopped onions
  • saltto taste

To Be Ground Into A Smooth Paste

  • 1 tbspcoriander (dhania) seeds
  • 25 mm (1") piece of ginger (adrak)
  • 3 cloves(laung / lavang)
  • 5 wholedry Kashmiri red chilies , broken into pieces

Directions

  • In a blender, add coriander seeds, ginger, cloves, red chilies, and 1/2 of water and blend to a smooth paste and keep it aside.
  • In a bowl, add saffron and curd, mix it well and keep it aside.
  • Heat the ghee in a deep non-stick pan, add the onions and fry on a medium flame for 2 minutes.
  • Add the prepared paste and fry on a medium flame for 2 minutes and add all the vegetables, salt and ¾ cup of water, mix it well.
  • Cover with a lid and cook on a medium flame for 15 minutes and stir occasionally.
  • Add the saffron-curd mixture, mix it well and cook on a medium flame for 1 minute, and stir occasionally.
  • Once done, switch off the flame and serve it with any Indian flat bread and enjoy a hearty meal.

Nutrient values per serving

Energy: 111 cal
Protein: 2.7 g
Carbohydrates: 8.7 g
Fiber: 2.8 g
Fat: 7.1 g
Cholesterol: 0 mg
Vitamin A: 96.1 mg
Vitamin B1: 0 mg
Vitamin B2: 0 mg
Vitamin B3: 0.5 mg
Vitamin C: 21 mg
Folic Acid: 4.9 mg
Calcium: 37.3 mg
Iron: 0.8 mg
Magnesium: 0 mg
Phosphorus: 0 mg
Sodium: 19.4 mg
Potassium: 108.2 mg
Zinc: 0.2 mg

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