Ingredients:

• 1 – medium Cauliflower
• 1 – small capsicum, sliced
• 1 – medium onion, grated
• 1 – medium tomato, peeled and chopped
• 2 – green chillies, slit
• 1 tsp – coriander leaves, finely chopped
• 1/2 tsp – ginger, crushed or grated
• 1/2 tsp – garlic, crushed
• 1/2 tsp – Cumin seeds
• 2 tbsp – oil
• Mix into paste in 1/2 cup water:
• 1 tsp – Red Chilli powder
• 1/2 tsp – Dhania powder
• 1/2 tsp – Garam Masala
• 1/5 tsp – Turmeric powder
• 2 tbsp – Curd beaten
• 2 pinches Asafoetida

Method:

1. Break cauliflower in big florets.
2. Boil in plenty of water for 2-3 mins.
3. Drain, keep aside.
4. Heat oil in kadai, add chillies, fry for a few seconds, remove and keep aside.
5. Add cumin seeds, allow to splutter.
6. Add ginger, garlic, capsicum and stir.
7. Add onion, tomatoes, stir-fry for 2 mins.
8. Add masala paste, stir, cook till oil separates.
9. Add cauliflower, stir gently to mix well.
10. When oil separates again, take off fire.
11. Garnish with coriander and fried chillies.

Recipe courtesy of Saroj Kering