Ingredients:
Cumin powder - 1 tsp
Coriander powder - 1 tsp
Red chilli powder - 1 tsp
Turmeric powder - 1/2 tsp
Garam masala - 1 tsp
Garlic, finely chopped - 10 cloves
Ginger, finely chopped - 1" piece
Green chilli, finely chopped - 1-2
Onion, finely chopped - 1/2 of 1 large
Oil - 2 tbsp
Cauliflower, cut into medium-sized, long florets - 1 large
Tomatoes, chopped - 2 medium
Salt - 1.5 to 2 tsp or to taste
Crushed dry fenugreek (kasoori methi) - 1 tsp (optional)
Water - 2 bowls
Coriander leaves - 3 stalks
Time (prep+cook): 40 min
Servings: 4-6
Method:
Mix the first 8 ingredients together and slowly add water to make a thick paste. To this, add half of the chopped onions. Alternatively, you can run these through a blender with a small amount of water to make the paste.
Heat the oil and fry the remaining onion pieces. When they start turning golden brown, add the paste and mix well. Fry for a few minutes, until the oil starts to separate. Add the tomato pieces (I used whole canned tomatoes and juice, crushing the tomatoes as I stirred) and mix well. Cook for a few minutes until the tomato pieces soften and blend with the paste. Add the bowl of water and salt to taste, stir. Fold in the cauliflower florets so that they are coated with the gravy. Add more water if necessary. Cover and cook for 30 min or until the florets soften and absorb the flavour of the gravy (alternatively, you can pressure cook for one whistle). Garnish with chopped coriander leaves and serve hot with rice or chapatis.
Author: Shrinkingsodacan
Source: This recipe.
Cumin powder - 1 tsp
Coriander powder - 1 tsp
Red chilli powder - 1 tsp
Turmeric powder - 1/2 tsp
Garam masala - 1 tsp
Garlic, finely chopped - 10 cloves
Ginger, finely chopped - 1" piece
Green chilli, finely chopped - 1-2
Onion, finely chopped - 1/2 of 1 large
Oil - 2 tbsp
Cauliflower, cut into medium-sized, long florets - 1 large
Tomatoes, chopped - 2 medium
Salt - 1.5 to 2 tsp or to taste
Crushed dry fenugreek (kasoori methi) - 1 tsp (optional)
Water - 2 bowls
Coriander leaves - 3 stalks
Time (prep+cook): 40 min
Servings: 4-6
Method:
Mix the first 8 ingredients together and slowly add water to make a thick paste. To this, add half of the chopped onions. Alternatively, you can run these through a blender with a small amount of water to make the paste.
Heat the oil and fry the remaining onion pieces. When they start turning golden brown, add the paste and mix well. Fry for a few minutes, until the oil starts to separate. Add the tomato pieces (I used whole canned tomatoes and juice, crushing the tomatoes as I stirred) and mix well. Cook for a few minutes until the tomato pieces soften and blend with the paste. Add the bowl of water and salt to taste, stir. Fold in the cauliflower florets so that they are coated with the gravy. Add more water if necessary. Cover and cook for 30 min or until the florets soften and absorb the flavour of the gravy (alternatively, you can pressure cook for one whistle). Garnish with chopped coriander leaves and serve hot with rice or chapatis.
Author: Shrinkingsodacan
Source: This recipe.
