Cauliflower Cornma with Coriander, Yogurt and Tomatoes

by Editorial Staff

Summary

Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Side Dish
Cuisine European
Servings (Default: 4)

Ingredients

  • 500 g cauliflower
  • 2 beefsteak tomato (s), chopped
  • 0.5 ½ bunch coriander greens, fresh
  • 4 tablespoon plain yogurt
  • 0.5 teaspoon ½ turmeric
  • 0.5 teaspoon ½ chili powder
  • 1 teaspoon ginger powder
  • 0.5 teaspoon ½ salt
  • 0.5 teaspoon ½ garam masala
  • Less fat
Cauliflower Cornma with Coriander, Yogurt and Tomatoes
Cauliflower Cornma with Coriander, Yogurt and Tomatoes

Instructions

  1. Mix the ginger, chili powder, tomatoes, turmeric, salt and yoghurt in a small bowl and let it steep for a moment.
  2. Grease the pot with a little oil. Wash the cauliflower and divide it into florets of the same size, and put these with the stem next to each other in the pot. Spread the yoghurt mixture on the florets, close the lid tightly and steam the cauliflower over low heat for 12-15 minutes.
  3. In the meantime, wash the coriander and pluck the leaves. Then stir in half of the leaves, remove the lid and turn on the heat to evaporate any remaining liquid. After about 5 minutes, turn it off and sprinkle in the garam masala and the remaining coriander leaves.
  4. Serve with rice or Indian bread.

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