Ingredients:

• Cauliflower cross section cut in 1-inch thickness (should look like a tree)
• For Marination:
• 1 tbsp – Ginger-garlic paste
• 1/2 tsp – Chilli powder
• 1/4 tsp – Turmeric powder
• Salt to taste
• 1/2 tsp – Oil
• Oil for deep frying
• For the masala:
• 1/4 cup – Sliced Onion
• 1/2 tsp – Fennel seeds
• 1/2 tsp – Mustard Seeds
• 1/2 tsp – Fenugreek seeds
• 1/2 tsp – Nigella seeds (Kalonji)
• 1/4 tsp – Cumin seeds
• 1/4 tsp – Asafoetida
• 1/2 tsp – Ginger-garlic paste
• 1/2 tsp – Chopped Green chillies
• 1/4 tsp – Turmeric powder
• 1/4 tsp – Chilli powder
• 1/4 tsp – Garam Masala
• 1/2 tsp – Dried Mango powder (Amchoor)
• Salt to taste
• 1/2 cup – Beaten Curd
• 1/4 cup – Cream
• Chopped Coriander leaves for garnishing

Method:

1. Marinate the cauliflower with the ginger-garlic paste, turmeric powder, chilli powder, oil and salt. Keep aside for 15 minutes.
2. Heat the oil for deep frying in a pan and fry the cauliflower piece wholly, till golden brown. Drain onto an absorbent paper and keep aside.
3. Heat another pan with 1/2 tablespoon oil. Add the fennel seeds, mustard seeds, fenugreek seeds, nigella seeds, cumin seeds and asafoetida.
4. When they start to crackle, add the onions followed by the ginger-garlic paste and chopped green chillies. Saute till the onions turn translucent.
5. Add the turmeric powder, chilli powder, garam masala, amchoor powder and stir for a minute.
6. Add curd and cream and mix well. Cook for 3-4 minutes.
7. For Presentation:
8. Take a plate and spoon the gravy to the centre of the plate to form a round shape. Carefully place the fried cauliflower tree in the centre. Garnish the way you like.
9. Serve hot with roti or rice.
10. Recipe Courtesy: Mareena’s Recipe Collections