Ingredients:

• 1 – large Cauliflower
• 1/2 cup – Tomato puree
• 12 flakes – garlic, peeled
• 1 tsp – Cumin seeds
• 1/2 tsp – peppercorns
• 4 – Cloves
• 4 cm – Ginger
• 1 tsp – mustard
• 1 tsp – Turmeric powder
• 2.5 tsp – Kashmir chilli powder
• A bunch – Coriander leaves to garnish
• Salt to taste
• 5 tbsp – oil

Method:

1. Cut cauliflower into big pieces ( 6-8 pieces from one large flower).
2. Grind all the ingredients from chilli powder to turmeric powder together with little water to a smooth paste.
3. Mix with salt. Apply the masala to cauliflower pieces and keep aside for 1/2 hour.
4. Place the cauliflower with the masala in a kadai and cook on high heat, without covering, till most of the liquid is absorbed.
5. Add oil. Cook and stir till the cauliflower and masala are well roasted.
6. Add tomato puree and continue to cook till the masala is thick enough to coat the cauliflower pieces.
7. Garnish with coriander leaves and serve hot with chapattis.