Cauliflower with Yogurt Sauce and Garam Masala
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg cauliflower
- 2 carrot (s)
- 1 bunch chives
- 1 lemon (s), untreated
- salt
- 1 pinch turmeric
- 3 tablespoon ghee
- 2 teaspoons spice mix (Garam Masala)
- 500 g yourt (whole milk yourt)
Print Recipe
Pin Recipe Instructions
- Clean and wash the cauliflower and cut into florets. Peel and wash the carrots and cut into fine strips. Wash the chives, shake dry and cut into rolls. Wash, dry and slice the lemon.
- Cook cauliflower in a little boiling water with 1/2 teaspoon salt, turmeric and half of the lemon wedges for approx. 6-8 minutes until al dente. Then drain, rinse and drain well.
- Heat the ghee in a pan and fry the cauliflower florets all over. Take out and keep warm.
- Sweat the Garam Masala in the frying fat while stirring and remove from the stove. Let cool down briefly. Stir in yogurt and season with salt.
- Arrange cauliflower and sauce in bowls and garnish with chives, carrot strips and the remaining lemon wedges.
- Basmati rice goes well with it.
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