Now since winter is here and there’s plenty of cauliflower available in the market, I am thinking of ways to use cauliflower in as many dishes as possible. In this recipe I have made use of Makhani Sauce (also known as Tomato Butter Sauce) to prepare butter chicken and this flavorful sauce enhances the taste of this vegetarian dish too. It is very simple to make this dish once you have the Makhani Sauce ready.
Equipment and Utensils
Flat metal spoon
100 ml (½ cup) Makhani Sauce
250 grams Cauliflower cut into medium size pieces
100 grams Fresh Green Peas shelled
1 tablespoon Pure Ghee or Butter
1 teaspoon Cumin Seeds
½ teaspoon Garam Masala Powder
½ teaspoon Red Chili Powder
½ teaspoon Salt
Take 3 cups of water in a sauce pan and keep it on high flame.
When water comes to boil, add cauliflower florets and green peas.
Let them cook for 4 to 5 minutes until peas are almost cooked.
Now remove them with the help of a strainer.
Now heat the wok with 1 tablespoon of ghee or butter.
Splutter cumin seeds and add boiled vegetables.
Now add the gravy with chilli powder and garam masala.
Season well with salt.
Now give it a gentle stir, make sure all vegetable pieces get coated with gravy.
Let it simmer for 2 minutes.
Preparation Time: 6 minutes
Cooking Time: 15 minutes
Number of Servings: 3
Total Calories: 599.13 Kcal
Fat: 39.96 gm
Protein: 16.72 gm
Carbohydrates: 46.60 gm
Folic acid: 25.25 ug
Fiber: 9.5 gm