Type what you have

Ingredients

• ✓ cauliflower
• butter
• salt
• butter
• all-purpose flour
• salt
• parsley
• milk
• egg
• milk
• salt
• white pepper

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Butter a 1 1/2-quart casserole dish.
3. 3 Place cauliflower in a saucepan and cover with water and 1/2 teaspoon salt. Bring to a boil, reduce heat, and simmer until cauliflower is tender, 10 to 15 minutes; drain and transfer cauliflower to prepared casserole dish.
4. 4 Melt 2 tablespoons butter in a saucepan over medium heat. Whisk flour, 1/2 teaspoon salt, and parsley in the melted butter until smooth, 2 to 3 minutes.
5. 5 Slowing pour 1 cup milk into flour mixture. Cook and stir milk mixture until thickened, 3 to 5 minutes; pour over cauliflower.
6. 6 Whisk eggs, 1 cup milk, 1/2 teaspoon salt, and white pepper in a bowl; pour over cauliflower mixture.
7. 7 Bake in the preheated oven until the custard is set, 30 to 35 minutes. Serve hot.

By Julie Taylor

Ingredients

• ✓ cauliflower
• cream of mushroom soup
• processed cheese
• cheddar cheese
• curry powder

Instructions

1. 1 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until tender, 2 to 6 minutes.
2. 2 Meanwhile, combine soup, processed cheese, and Cheddar cheese in a small saucepan over medium-low heat. Cook and stir until melted and creamy, 3 to 5 minutes. Add curry powder and cook for 3 to 4 more minutes.
3. 3 Mix steamed cauliflower into the cheese sauce and toss until coated.

By Jeannette

Ingredients

• ✓ cauliflower
• potato
• olive oil
• cumin seed
• tomato
• onion
• salt
• curry powder

Instructions

1. 1 Place the cauliflower in a large, microwave-safe dish; cook in microwave on High for 3 minutes. Transfer the cauliflower to a bowl and set aside. Put the potatoes in the dish and cook in the microwave on High for 4 minutes. Pour into the bowl with the cauliflower.
2. 2 Heat the olive oil and cumin seeds in a large skillet over medium-high heat until the cumin swells and turns golden brown; stir the onions into the oil and cook about 3 minutes. Add the tomatoes and cook and stir another 3 minutes. Fold the cauliflower and potatoes into the mixture. Season with the curry powder and salt. Continue cooking until completely hot, 3 to 5 minutes. Serve hot.

By vburrito

Ingredients

• ✓ cauliflower
• olive oil
• garam masala
• salt
• potato
• yellow onion
• cilantro

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
2. 2 Whisk olive oil, garam masala, and salt together in a small bowl. Combine potatoes, cauliflower, and onion in a large bowl. Drizzle vegetables with oil mixture and toss to coat; spread onto the prepared baking sheet.
3. 3 Roast in the preheated oven, stirring every 10 minutes, until vegetables are tender and edges are browned, 30 to 35 minutes. Remove from the oven and sprinkle with cilantro.

By France Cevallos

Ingredients

• ✓ cauliflower
• vegetable oil
• mustard seed
• baking potato
• salt
• turmeric
• white sugar
• cayenne pepper

Instructions

1. 1 Heat oil in a large, deep skillet over medium-high heat. Saute mustard seeds in hot oil until popping and toasted, 10 to 15 seconds.
2. 2 Stir cauliflower, potato, salt, and turmeric into oil until coated completely; cover the skillet with a lid, reduce heat to medium, and cook, stirring every few minutes, until cauliflower and potato are tender, 15 to 20 minutes. Season with sugar and cayenne pepper and cook until flavors develop, about 2 minutes more.

By Ursula Voges

Ingredients

• ✓ cauliflower
• green pea
• potato
• tomato
• water
• cumin
• curry powder
• turmeric
• chili powder

Instructions

1. 1 Combine cauliflower, peas, potatoes, tomatoes, water, cumin, curry powder, turmeric, and chili powder in a slow cooker.
2. 2 Cook on Low until vegetables are tender, 5 to 6 hours.

By Anniesails

Ingredients

• ✓ cauliflower
• vegetable oil
• turmeric
• onion
• tomato
• garlic powder
• garam masala
• salt
• lettuce

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Cut off most of the cauliflower's stem and place the whole head in a baking dish.
2. 2 Heat two tablespoons of oil and turmeric together in a small frying pan. Brush the cauliflower head with the oil and turmeric mixture.
3. 3 Bake the cauliflower for 30 minutes.
4. 4 While the cauliflower is cooking heat two tablespoons of oil in a frying pan, mix in the minced onions and saute until the are a medium brown color. Add the pureed tomatoes, garlic powder, garam masala and salt. Let this mixture simmer for 10 minutes.
5. 5 Arrange lettuce leaves on a serving plate. Place the cauliflower on top of the lettuce. Pour the tomato curry over the cauliflower. Serve hot.

By Hetal

Ingredients

• ✓ cauliflower
• vegetable oil
• curry powder
• salt
• potato
• carrot
• pea
• cilantro

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mix oil, curry powder, and salt together in a small bowl.
3. 3 Combine potatoes and carrots in a large bowl; pour 2/3 of the curry sauce on top. Mix to combine. Spread on a large, rimmed baking sheet.
4. 4 Bake in the preheated oven for 30 minutes. Mix cauliflower with remaining curry sauce. Add to the baking sheet and continue baking for 20 minutes. Add peas; bake for 10 minutes more. Garnish with cilantro.

By Aliza Finley

Ingredients

• ✓ cauliflower
• chicken broth
• onion
• broccoli
• curry powder
• chicken bouillon granules
• salt
• pepper
• all-purpose flour
• milk
• cheddar cheese

Instructions

1. 1 In a stockpot, combine chicken broth, onion, cauliflower, and broccoli. Bring to a boil and reduce heat to low. Continue to simmer until vegetables are tender. Season with curry powder, chicken bouillon, salt, and pepper.
2. 2 In a bowl, combine flour and 1/2 cup of the milk. Whisk briskly until there are no lumps. Add mixture to soup, stirring continuously as soup thickens. Stir in Cheddar cheese until completely melted.

By Sheila Kampman

Ingredients

• ✓ cauliflower
• chickpea flour
• potato
• water
• red onion
• salt
• garlic
• curry powder
• coriander
• cayenne pepper
• cumin
• cooking spray

Instructions

1. 1 Mix together cauliflower, chickpea flour, potatoes, water, red onion, salt, garlic, curry powder, coriander, cayenne pepper, and cumin in a large bowl until well combined. Set batter aside to rest for 10 minutes.
2. 2 Preheat the air fryer to 350 degrees F (175 degrees C). Grease the basket of the air fryer with cooking spray.
3. 3 Spoon 2 tablespoons batter into the prepared basket and flatten. Repeat this as many times as the basket space allows without the pakoras touching. Mist the top of each pakora with cooking spray.
4. 4 Cook in the preheated air fryer for 8 minutes. Flip and cook for 8 more minutes. Transfer pakoras to a paper towel-lined plate. Repeat steps 3 and 4 with remaining batter.

By Soup Loving Nicole

Ingredients

• ✓ cauliflower
• canola oil
• cumin seed
• caraway seed
• red onion
• garlic
• potato
• red chili powder
• turmeric
• salt
• cilantro

Instructions

1. 1 Heat oil in a skillet over medium heat. Add cumin and caraway seeds; cook until they begin to pop and oil bubbles, 1 to 2 minutes. Add onion and garlic; cook and stir until onion is soft and translucent, 5 to 10 minutes.
2. 2 Stir in cauliflower and potato until coated with oil. Add chili powder, turmeric, and salt; stir to coat vegetables.
3. 3 Cover skillet; cook over medium-low heat, stirring occasionally, until cauliflower and potatoes are softened, about 20 minutes. Sprinkle with cilantro.

By sugarFiend

Ingredients

• ✓ cauliflower
• water
• basmati rice
• pork chop
• curry powder
• salt
• black pepper
• olive oil
• all-purpose flour
• chicken broth
• buttermilk
• apple chutney
• green onion

Instructions

1. 1 Bring 3 cups water and rice to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.
2. 2 Meanwhile, place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until just tender, 4 to 5 minutes depending on thickness. Transfer cauliflower to a bowl; set aside.
3. 3 Season pork chops with 1 ½ teaspoons curry powder, salt, and black pepper. Heat olive oil in a large skillet over medium-high heat. Add pork chops; cook until no longer pink in centers, about 3 minutes per side. Transfer pork chops to a platter; cover to keep warm.
4. 4 Sprinkle remaining 2 ½ teaspoons curry powder and flour into the skillet. Whisk in chicken broth, buttermilk, and apple chutney; cook until sauce has thickened.
5. 5 Stir in cauliflower and ½ green onions; cook until heated through.
6. 6 Place ¾ cup cooked rice on each plate; top each with 1 pork chop. Spoon curry-cauliflower sauce over pork chops; sprinkle with remaining ½ green onions.

By Scott Koeneman

Ingredients

• ✓ cauliflower
• butter
• garlic
• cumin
• coriander
• garam masala
• turmeric
• ginger
• cayenne pepper
• salt
• black pepper
• lime
• cilantro

Instructions

1. 1 Process cauliflower florets in a blender or food processor until broken into small pieces about the size of rice.
2. 2 Heat butter in a skillet over medium-high heat; add cauliflower rice, garlic, cumin, coriander, garam masala, turmeric, ginger, cayenne pepper, salt, and black pepper. Cook, stirring occasionally, until cauliflower is softened, about 10 minutes.
3. 3 Remove skillet from heat and add lime wedges and cilantro.

By Ryan Feagin

Ingredients

• ✓ cauliflower
• chickpea flour
• garlic
• salt
• coriander
• turmeric
• chili powder
• garam masala
• water
• oil
• onion

Instructions

1. 1 Sift chickpea flour into a medium bowl; mix in garlic, salt, coriander, turmeric, chili powder, and garam masala. Make a well in the center; gradually pour water into the well and mix to form a thick, smooth batter.
2. 2 Heat oil in a large heavy saucepan over medium-high heat to 375 degrees F (190 degrees C).
3. 3 While the oil is heating, dip cauliflower florets and onion rings in batter to coat.
4. 4 Working in small batches, fry battered vegetables in hot oil until golden brown, about 4 to 5 minutes. Drain on paper towels before serving.

By veggigoddess

Ingredients

• ✓ cauliflower
• vegetable oil
• mustard seed
• asafoetida powder
• cumin seed
• turmeric
• green pepper
• roma tomato
• ginger root
• potato
• white sugar
• salt

Instructions

1. 1 Heat oil over a medium-high heat. Toss in the mustard seeds; when they start spluttering, add the asafoetida, followed by the cumin seeds, turmeric powder and the green pepper. Add the chopped tomatoes and ginger; stir and saute for a few minutes.
2. 2 Add the potato, cauliflower florets, sugar and salt; stir well and cook until the potatoes are cooked and the cauliflower tender yet crunchy. (For a crunchier cauliflower, add it when the potatoes are just getting done but not quite finished cooking).

By Manisha Pandit

Ingredients

• ✓ cauliflower
• olive oil
• carrot
• water
• vegetable bouillon
• coconut milk
• red lentil
• garlic powder
• onion flake
• curry powder
• paprika
• turmeric
• cumin
• kale

Instructions

1. 1 Heat olive oil in a large pot over medium-high heat. Add cauliflower and carrots; saute until softened, 7 to 8 minutes.
2. 2 Pour boiling water and vegetable bouillon into a bowl and stir until dissolved. Add broth and coconut milk to cauliflower mixture. Bring to a boil.
3. 3 Stir lentils, garlic powder, onion flakes, curry, paprika, turmeric, and cumin into the pot. Cover and let simmer until lentils are fully cooked and tender, about 20 minutes. Stir in kale and let sit over low heat for 5 minutes. Remove from heat and serve.

By Hedz

Ingredients

• ✓ cauliflower
• onion
• coriander seed
• cumin seed
• olive oil
• red wine vinegar
• curry powder
• garlic
• paprika
• chili powder
• cumin
• salt
• black pepper
• cilantro

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Place cauliflower florets in a large roasting pan. Pull apart onion quarters into separate layers and set aside.
3. 3 Heat a small skillet over medium heat. Cook and stir coriander seeds and cumin seeds in the hot pan until slightly darkened, about 5 minutes. Remove from heat, crush coarsely with a mortar and pestle, and transfer to a medium bowl.
4. 4 Add oil, vinegar, curry powder, garlic, paprika, chili powder, cumin, and salt to the crushed seeds; whisk to combine. Pour dressing over cauliflower; toss to coat. Spread in a single layer in the pan and sprinkle with pepper.
5. 5 Roast in the preheated oven, stirring occasionally, about 20 minutes. Add onions and stir thoroughly. Continue to roast, stirring occasionally, until vegetables are tender, about 15 minutes more. Garnish with cilantro.

By CurriedGrasshopper

Ingredients

• ✓ cauliflower
• vegetable oil
• cumin seed
• garlic
• ginger
• potato
• turmeric
• paprika
• cumin
• garam masala
• salt
• cilantro

Instructions

1. 1 Heat the oil in a medium skillet over medium heat. Stir in the cumin seeds, garlic, and ginger paste. Cook about 1 minute until garlic is lightly browned. Add the potatoes. Season with turmeric, paprika, cumin, garam masala, and salt. Cover and continue cooking 5 to 7 minutes stirring occasionally.
2. 2 Mix the cauliflower and cilantro into the saucepan. Reduce heat to low and cover. Stirring occasionally, continue cooking 10 minutes, or until potatoes and cauliflower are tender.

By SHAHZADI

Ingredients

• ✓ cauliflower
• vegetable oil
• potato
• onion
• garlic
• curry powder
• ground ginger
• red lentil
• tomato
• vegetable stock
• malt vinegar
• mango chutney
• salt
• pepper
• parsley

Instructions

1. 1 Warm oil in a large skillet over medium heat. Stir in potatoes, cauliflower, onion, and garlic; cook until the garlic begins to brown. Stir in the curry powder and ginger, and cook about 3 minutes. Stir in lentils, tomatoes, vegetable stock, vinegar, and chutney. Season with salt and pepper. Cover, and simmer, stirring occasionally, until the lentils are tender, about 20 minutes. Top with parsley.

By DARKSTORM406

Ingredients

• ✓ cauliflower
• vegetable oil
• onion
• garlic
• tomato
• tomato sauce
• curry powder
• coriander
• turmeric
• cumin
• cayenne pepper
• cream cheese
• salt
• cilantro

Instructions

1. 1 Heat oil in a large skillet over medium heat. Add onion to the hot oil and cook until golden brown, about 5 minutes. Add cauliflower and mix into the onion. Continue cooking, stirring every 2 to 3 minutes, for 10 to 15 minutes more. Add garlic and cook 2 more minutes.
2. 2 Stir in crushed tomatoes, tomato sauce, curry powder, coriander, turmeric, cumin, and cayenne pepper. Cook and stir for 5 more minutes.
3. 3 Mix cream cheese into the skillet with the vegetables. Continue cooking until cauliflower is tender but still a little crunchy, 5 to 10 minutes more. Season with salt and mix in 2 tablespoons cilantro. Garnish with remaining cilantro before serving.

By joycecook

Ingredients

• ✓ cauliflower
• vegetable oil
• onion
• coriander
• garlic
• cayenne pepper
• ginger
• cumin
• turmeric
• tomato
• vegetable broth
• salt
• black pepper
• spinach

Instructions

1. 1 Heat vegetable oil in a large saucepan over medium heat. Add onions and cauliflower; cook and stir until slightly softened, about 3 minutes. Add coriander, garlic, cayenne pepper, ginger, cumin, and turmeric; stir to coat.
2. 2 Stir in tomatoes and vegetable broth; season with salt and black pepper. Bring to a boil, cover, and reduce heat. Simmer until flavors blended, about 8 minutes. Stir in spinach until begins to wilt. Cover and simmer until spinach completely wilted and cauliflower tender, 8 to 10 minutes.

By Remsha

Ingredients

• ✓ cauliflower
• onion
• chicken breast
• butter
• garlic
• carrot
• potato
• curry powder
• turmeric
• red chile flake
• ground ginger
• salt
• black pepper
• chicken stock
• all-purpose flour

Instructions

1. 1 Place onion, chicken, butter, garlic, carrots, potatoes, and cauliflower in a slow cooker in that order. Sprinkle curry powder, turmeric, chile flakes, ginger, salt, and pepper on top. Add enough chicken stock to mostly cover the contents of the slow cooker.
2. 2 Cook on Low, stirring periodically if you are home, about 8 hours.
3. 3 Stir flour into the slow cooker and let simmer until the sauce thickens a bit, 10 to 15 minutes.

By Liz McMahon

Ingredients

• ✓ cauliflower
• vegetable oil
• cumin seed
• onion
• serrano chile pepper
• ginger
• coriander
• turmeric
• cayenne pepper
• garam masala
• paprika
• baking potato
• salt
• lemon juice

Instructions

1. 1 Heat 2 tablespoons oil in a large pot over medium-high heat. Add cumin seeds; cook until turn golden brown and begin to pop, a few seconds; reduce heat to medium. Add onion; cook until lightly browned. Stir in serrano chiles and ginger paste; cook 1 minute. Season with coriander, turmeric, cayenne pepper, garam masala, and paprika; cook until fragrant, 30 seconds.
2. 2 Add potatoes and salt to the pot; cover and cook for 5 to 7 minutes. Add cauliflower; cover and steam in its own juices until tender, about 20 minutes. Stir in lemon juice. Add remaining 1 tablespoon oil around edges of the pot. Increase heat to medium-high; cook until browned, 3 to 5 minutes, stirring gently to avoid mashing cauliflower.

By LUNACITY

Ingredients

• ✓ cauliflower
• potato
• carrot
• green pea
• vegetable oil
• onion
• cumin seed
• black mustard seed
• bay leaf
• green chile pepper
• garlic
• ginger root
• cumin
• curry powder
• chili powder
• cilantro

Instructions

1. 1 Place the potatoes, cauliflower florets, carrot, and peas into a microwave-safe bowl, cover with plastic wrap, and microwave on High until the vegetables are very hot and starting to soften, about 2 minutes. Remove the plastic wrap, and drain the vegetables in a colander.
2. 2 Place the vegetable oil in a large skillet, and heat over medium heat. Cook and stir the onion until it turns golden, about 10 minutes, and stir in the cumin seed, black mustard seed, and bay leaves. Cook and stir until the seeds begin to sputter, about 30 seconds, and then add the green chiles, garlic, and ginger. Cook and stir until the garlic begins to brown, about 1 minute.
3. 3 Stir in the ground cumin, curry powder, and chili powder, and then add the partially cooked potatoes, cauliflower, carrot, and peas. Cook and stir until the vegetables are tender and coated with spices, about 30 minutes. Sprinkle with cilantro leaves.

By NP

Ingredients

• ✓ cauliflower
• ghee
• onion
• ginger
• garlic
• curry leaf
• cumin seed
• black mustard seed
• turmeric
• potato
• red chile
• tomato
• collard green
• salt
• black pepper

Instructions

1. 1 Heat ghee in a deep skillet over medium-high heat. Fry onion until translucent, about 5 minutes. Add ginger and garlic; cook and stir until fragrant, about 1 minute. Mix in curry leaves, cumin, mustard seeds, and turmeric.
2. 2 Add potatoes, cauliflower, and chiles; cook and stir until golden brown, about 5 minutes. Add tomatoes and cover with a lid. Reduce heat to low and cook until vegetables are tender, about 20 minutes.
3. 3 Stir collard greens into potato mixture; replace the lid and cook until wilted, about 2 minutes. Season with salt and pepper.

By Try This Recipe!

Ingredients

• ✓ cauliflower
• canola oil
• onion
• garlic
• jalapeno pepper
• coriander
• garam masala
• cumin
• paprika
• salt
• tomato sauce
• coconut milk
• maple syrup
• carrot
• potato
• red bell pepper

Instructions

1. 1 Heat oil in a large saute pan over medium heat. Add onion, garlic, and jalapeno peppers and cook until onion is soft and translucent, about 5 minutes. Stir in coriander, garam masala, cumin, paprika, and salt; saute until fragrant, about 1 minute. Pour tomato sauce into the pan and simmer until thickened, about 15 minutes.
2. 2 Add coconut milk and maple syrup and heat until warm. Taste sauce, adding more coconut milk or spices needed.
3. 3 Add carrots, potato, bell pepper, and cauliflower florets to sauce; toss well to coat. Cover, and simmer until vegetables are crisp, but fork-tender, about 10 minutes. Serve hot.

By chefcs

Ingredients

• ✓ cauliflower
• green onion
• ginger
• garlic
• green chile pepper
• onion
• vegetable oil
• salt
• chile-garlic sauce
• ketchup
• soy sauce
• cornmeal
• vegetable stock
• salt
• black pepper
• water
• cornmeal
• all-purpose flour
• oil

Instructions

1. 1 Heat oil in a large pot over medium heat.
2. 2 Mix flour, cornmeal, water, black pepper, and salt together in a bowl to make a thick batter. Toss in cauliflower florets and mix until coated.
3. 3 Deep fry cauliflower a few florets at a time until golden brown, about 3 minutes. Transfer to a paper towel-lined plate.
4. 4 Mix 1/4 cup vegetable stock with cornmeal in a bowl. Add soy sauce, ketchup, chile-garlic sauce, and salt.
5. 5 Heat oil in a wok or frying pan over high heat. Add onions, chile pepper, garlic, and ginger and stir fry for a few seconds. Add cornmeal mixture and cook 1 to 2 minutes. Add remaining vegetable stock and cook until very thick, about 10 minutes. Remove sauce from heat.
6. 6 Spoon sauce over fried cauliflower and toss slightly. Garnish with green onions and serve.

By sunwind

Ingredients

• ✓ cauliflower
• garam masala
• chickpea
• potato
• cardamom
• ginger
• cinnamon
• cayenne pepper
• turmeric
• salt
• coriander
• coconut milk
• tomato
• cumin seed
• garlic
• onion
• olive oil

Instructions

1. 1 Heat oil in a large pot on medium-high heat. Add onion; cook until softened, about 4 minutes, then stir in garlic and cumin. Continue to cook until onion begins to brown.
2. 2 Stir in diced tomatoes, coconut milk, coriander, salt, turmeric, cayenne pepper, cinnamon, ginger, and cardamom until begins to boil, then add cauliflower, potatoes, and garbanzo beans. Stir to combine; reduce heat to low and cover pot.
3. 3 Simmer until potatoes are tender, 45 to 60 minutes (this will depend on the size of the potato chunks). Season with garam masala; stir and cook 5 minutes more.

By Alicia

Ingredients

• ✓ cauliflower
• cilantro
• black pepper
• salt
• lemon juice
• cilantro
• green bean
• carrot
• coconut milk
• vegetable stock
• red lentil
• turmeric
• cumin
• coriander
• garlic
• ginger
• onion
• vegetable oil

Instructions

1. 1 Heat 2 tablespoons oil in a large saucepan over low heat and cook onion, stirring frequently, until soft and translucent about 10 minutes. Add ginger, garlic, coriander, cumin, and turmeric and cook, stirring continuously, for 2 minutes. Stir in lentils and pour in vegetable stock. Bring to a boil, reduce heat, cover, and simmer gently for 10 minutes.
2. 2 Meanwhile, heat the remaining 1 tablespoon oil in a skillet over medium heat and cook cauliflower until lightly browned, 2 to 3 minutes.
3. 3 Stir cauliflower, coconut milk, and carrot into the lentil mixture. Bring the curry back to a gentle simmer and cook until vegetables are tender, about 10 minutes. Stir in green beans and cook for an additional 3 to 4 minutes.
4. 4 Stir 3 tablespoons cilantro and lemon juice into the curry. Season with salt and pepper. Spoon onto a warmed serving dish and garnish with cilantro sprig.

By Maggie Pannell

Ingredients

• ✓ cauliflower
• cilantro
• green chile pepper
• onion
• butter
• dinner roll
• lemon juice
• salt
• pav bhaji masala
• potato
• carrot
• green pea
• cabbage
• tomato
• ginger
• onion
• green chile pepper
• garlic
• vegetable oil

Instructions

1. 1 Heat the oil in a wok over medium heat. Saute garlic and green chile for 30 seconds, then stir in onions and ginger. Cook until onions are brown. Add tomatoes, and cook until pasty. Stir in cauliflower, cabbage, peas, carrots and potatoes. Season with pav bhaji masala. Cover, and cook for 15 minutes, stirring occasionally. Season with salt, and stir in lemon juice.
2. 2 Toast the dinner rolls, and spread lightly with butter. Serve garnished with chopped onion, green chile and cilantro.

By Bongadi