Ingredients:

• 1 – Cauliflower
• 1 can – Coconut Milk
• 1 – onion, medium sized, ground to fine paste
• 1 tsp – Ginger paste
• 2 – Cinnamon sticks
• 5 to 6 – Cloves
• 3 to 4 – Cardamoms
• 1 – Bay Leaf
• 2 – Dried red chillies
• 1 pinch – Red Chilli powder
• 1 pinch – Turmeric
• 1/2 tsp – Sugar

Method:

1. Chop the cauliflower into small pieces.
2. Lightly fry till almost cooked. Keep aside.
3. Heat oil in a kadai.
4. Add the sugar. As soon as it caramelises, add red chillies, cinnamon, cardamom and cloves.
5. The aroma of the spices will come forth.
6. Immediately, add onion paste and ginger paste.
7. Fry well until oil leaves the sides and the paste is brown in colour.
8. Add the red chilli powder diluted in a little bit of water and the turmeric.
9. When the masala seems done, add the can of coconut milk.
10. Bring the gravy to a boil.
11. Add the fried cauliflower and cook in the gravy for about 15 minutes.
12. Check to see if it is soft and cooked.
13. Serve hot with rice, puris or parathas.

Recipe courtesy of Chatterjee, Sirsha Asoke