Saturday, March 3, 2012
Cauliflower – 1 (medium sized)
Ginger – 1½ inch piece
Garlic – 3 to 4 cloves
Green chilli -2
Curd – ½ cup
Turmeric powder – 1 tsp
Chilli powder – 1 tsp
Cumin power -1 tsp
Dhaniya powder -1 tsp
Garam masala – ½ tsp
Salt – to taste
Coriander leaves - few
Ghee – 2 tsp
Mustard – 1 tsp
Bay leaf -1
Cut the cauliflower into big florets.
Boil the florets in water with salt and turmeric for 3 minutes to remove any worms in it.
In a mixie make paste of tomato, garlic, ginger and green chilli.
In a kadai add ghee, when hot add do the tempering.
When mustard splutters add onion and sauté.
Fry until onion is pink, add the tomato paste, all the powders mentioned in ingredients and little salt to it and sauté it for some time.
Now add the cauliflower florets, curd and sauté well for a minute.
Simmer the flame and close the kadai with a lid. Stir it every 2 minutes.
Turn off the flame when the cauliflower is cooked well. (it would have reached a gravy consistency by now)
Garnish with coriander leaves.
Serve it with chappati / pulkha / roti J See you in another recipe!