Ingredients:
• Cauliflower – 1 (big)
• Cumin – 1 tsp
• Clove – 5
• Cinnamon – 2 sticks
• Cardamom – 5
• Onion, chopped – 80g
• Ginger-garlic Paste – 30g
• Turmeric powder – 1 tsp
• Coriander powder – 1/2 tsp
• Red Chilli powder – 1 tsp
• Green chilli – 5
• Yoghurt – 80g
• Salt – to taste
• Chaat masala – 1/2 tsp
• Ginger – 20g
• Tomatoes – 80g
• Dharma oil – 100g
• Fresh Coriander leaves – 25g
Method:
- Take oil in a handi and add cumin, cloves, cinnamon, and cardamom.
- When they crackle, add chopped onions and cook till golden brown.
- Add ginger-garlic paste and stir. Add turmeric, coriander, and red chilli powder dissolved in 1/2 cup water and saute for about 3 minutes.
- Add the florets of cauliflower and cook for a while.
- Add the beaten yoghurt, salt, juliennes of ginger, and chopped tomatoes and saute. Cover with a lid and seal the edges so that the steam does not escape. Lower the flame, keep handi on top of a tawa, and cook for 10 minutes.
- Check the seasoning and tenderness of cauliflower.
- Serve hot, garnished with slit green chillies, fresh coriander leaves, and chaat masala.
Recipe courtesy of Sify Bawarchi