Ingredients:

• 1 – Cauliflower (medium)
• 2 – Onions (finely chopped)
• 2 – Tomatoes (finely chopped)
• 1-2 tsp – Ginger Garlic paste
• 1/2 tsp – Garam Masala
• 1 tsp – Red Chilli powder
• 2 tsp – coriander powder
• 1/8 tsp – Turmeric powder
• 1/2 tsp – tandoori or biryani masala powder (optional)
• 2 tbsp – Coriander leaves (chopped)
• 1 sprig – Curry leaves
• salt as needed
• To temper: 2-3 tbsp – oil
• 1 tsp – fennel
• 1″ piece – Cinnamon
• 1 – pod Cardamom
• 1 – Clove

Method:

1. Heat oil in a pan/kadai and temper with the items mentioned in the ‘To temper’ table.
2. Add curry leaves, chopped onions and fry until the onions are transparent.
3. Add ginger garlic paste and fry for 2 minutes on medium flame.
4. Add the chopped tomatoes, salt and fry until the tomatoes become soft and mushy.
5. Add all the masala powders and fry on medium flame for 3 minutes or until the raw smell goes off.
6. Add the cauliflower florets (cut into bite-sized pieces), 1/4 cup of water and mix well.
7. Cook covered on medium flame until the cauliflower is done.
8. Add coriander leaves and fry for 3-5 minutes.
9. Add more oil if needed.
10. Serve with roti or rice.
11. Recipe and Image courtesy: Rak`s Kitchen
12. http://www.rakskitchen.net/