Chickpea & Cauliflower Oats Curry Recipe

The Tandoori Chickpea & Cauliflower Oat Curry is a delicious twist to a curry that is packed with smoked flavors from the coal and crushed fennel seeds.

Cooking time
40 min
Serves
4
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0
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foodie_meter

51

Fit Foodie Recipe Score

38

Regular Recipe Score

Fit Foodie Meter was developed in consultation with the Indian Dietetic Association

this dish scores better than the original because of the addition of chickpeas and oats, which adds to the protein of the dish

Ingredients

  • 1 large head cauliflower, cut into florets 300 grams
  • 1/2 cup cooked chickpeas 100 grams
  • 40 grams Saffola Veggie Twist Oats
  • 1 cup water 200 ml
  • 2 cups homemade pureed tomatoes 500 ml
  • 2 cloves garlic 4 grams
  • 2 teaspoons roasted fennel seeds 10 grams
  • 1 teaspoon turmeric powder 5 grams
  • 1 teaspoon fennel seeds, powdered 5 grams
  • 1 teaspoon kashmiri red chili powder 5 grams
  • 1 teaspoon garam masala powder 5 grams
  • 1/2 teaspoon chaat masala powder 3 grams
  • salt to taste
  • a small bunch of mint leaves, 10 grams
  • 1 or 2 large pieces of coal and 1 spoon of ghee for smoking
  • 1 teaspoon Saffola Active oil for cooking 5 ml

How to make Chickpea & Cauliflower Oats Curry

  • To begin making the Tandoori Chickpea & Cauliflower Curry Recipe, we will first have to get all the ingredients ready. Have chickpea soaked for 8 hours and cooked until soft. You should have one cup of cooked chickpeas. Keep this aside.
  • Pound the fennel seeds in a pestle and mortar until it becomes a coarse powder and keep aside.
  • The next step is to cook the cauliflower to make the tandoori curry.
  • In a large wok or a kadai, heat a teaspoon of Saffola Active oil. Add the garlic and cauliflower florets, sprinkle some salt and stir fry until it is cooked through. It should be firm, and yet cooked. This will take anywhere between 5 to 10 minutes.
  • Once the cauliflower is cooked, add the turmeric powder, chaat masala powder, red chili powder, garam masala powder, fennel seed powder and give it a stir.
  • Add Saffola Veggie Twist Oats, 1 cup of water, tomato puree and the cooked chickpeas. Stir well to combine and simmer until all the flavors come into the curry.
  • While it is simmering we will prepare the coal for smoking.
  • To begin, first take a piece of coal (about 3 inches big) and hold it over a gas flame with the help of tongs. The coal will begin to turn red hot and grey in about 5 minutes. This indicates that the coal is ready to be used for smoking. Place this in a small steel or a glass bowl.
  • Make a small well in the centre of the kadai where the cauliflower-oats is simmering and place the cup into it. Pour a spoon of ghee on the coal.
  • It will begin to smoke. Immediately cover the pan and reduce the heat to low and allow it to rest for about a minute until all the smoke as died down. Open the lid and remove the coal cup.
  • The curry will have a smoked tandoori effect into the dish.
  • Once done, turn off the heat, stir in the mint leaves and serve.
  • To begin making the Tandoori Chickpea & Cauliflower Curry Recipe, we will first have to get all the ingredients ready. Have chickpea soaked for 8 hours and cooked until soft. You should have one cup of cooked chickpeas. Keep this aside.
  • Pound the fennel seeds in a pestle and mortar until it becomes a coarse powder and keep aside.
  • The next step is to cook the cauliflower to make the tandoori curry.
  • In a large wok or a kadai, heat a teaspoon of Saffola Active oil. Add the garlic and cauliflower florets, sprinkle some salt and stir fry until it is cooked through. It should be firm, and yet cooked. This will take anywhere between 5 to 10 minutes.
  • Once the cauliflower is cooked, add the turmeric powder, chaat masala powder, red chili powder, garam masala powder, fennel seed powder and give it a stir.
  • Add Saffola Veggie Twist Oats, 1 cup of water, tomato puree and the cooked chickpeas. Stir well to combine and simmer until all the flavors come into the curry.
  • While it is simmering we will prepare the coal for smoking.
  • To begin, first take a piece of coal (about 3 inches big) and hold it over a gas flame with the help of tongs. The coal will begin to turn red hot and grey in about 5 minutes. This indicates that the coal is ready to be used for smoking. Place this in a small steel or a glass bowl.
  • Make a small well in the centre of the kadai where the cauliflower-oats is simmering and place the cup into it. Pour a spoon of ghee on the coal.
  • It will begin to smoke. Immediately cover the pan and reduce the heat to low and allow it to rest for about a minute until all the smoke as died down. Open the lid and remove the coal cup.
  • The curry will have a smoked tandoori effect into the dish.
  • Once done, turn off the heat, stir in the mint leaves and serve.

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