Halwai January 22, 2022

Ingredients:

• Cauliflower (medium) – 1, washed and cut into florets
• Tomatoes – 4, chopped
• Green chillies – 3 (jalapeno), chopped (optional)
• Red Chilli powder – 1/2 – 1 tbsp
• Turmeric powder – 1/2 tbsp
• salt to taste
• Oil – for seasoning
• Onions – 2, finely chopped
• Curry leaves – 1 strand
• Grind the following to a smooth paste: (adjust depending on how spicy you want it)
• Ginger – small piece
• Garlic – 5-8 pods
• Fresh Coconut – small piece (1/8 of Coconut)
• Cloves – 5
• Elaichi – 2
• Dalchini – 1 piece
• Khus Khus – 2 tbsp
• Dhania – 2 tbsp
• Cashew nuts – 10 (optional)

Method:

  1. Heat oil in a pan (preferably wide bottom). Fry onions till soft and a little brown.
  2. Now, add the masala paste and fry in medium flame till the oil separates or the masala turns a little brownish.
  3. Add tomatoes, green chillies, chilli powder, turmeric and salt. Fry for a few more minutes.
  4. Now, add cauliflower and stir occasionally. You can see all the masala getting into the cauliflower.
  5. Add 1 cup of water and stir occasionally. Cover with the lid and cook on medium flame.
  6. When cauliflower is cooked, add the curry leaves, mix and transfer the contents to the serving bowl.
  7. Serve with hot parathas, fried rice etc.

Recipe courtesy of Ragamayi