Ingredients:

• 1 kg – cauliflower, broken into florets
• 2 large onions, chopped
• 2 tsp – chopped Ginger
• 2 tsp – chopped Garlic
• 1/2 bunch Coriander leaves
• 225 gm – Yoghurt
• 2 tsp – Fennel seeds
• 1 tsp – Mustard Seeds
• 1 tsp – Cumin seeds
• 3/4 tsp – Methi seeds (fenugreek)
• 1&1/2 tsp – Kalonji (nigella seeds)
• 1 tsp – Red Chilli powder
• A pinch of Turmeric
• 6 Green chillies
• 4 tbsp – oil

Method:

1. Add 1/8 tsp turmeric to a large bowl of water and soak the cauliflower florets in it for 10 mins.
2. Wash cauliflower and set aside.
3. Blend yoghurt and washed coriander in a blender. Keep aside.
4. Combine ginger, garlic and onions and puree in a blender.
5. Mix together and lightly crush fennel, mustard, cumin, fenugreek and nigella seeds.
6. Make slits in the green chillies and stuff them with half the crushed seed mixture.
7. Keep aside the remaining half.
8. In a non-stick frying pan, heat oil and fry the chillies until they change colour.
9. Add the onion mixture and saute on low heat until mixture turns slightly brown in colour.
10. Add the remaining crushed seeds and fry for a minute.
11. Add yoghurt mixture, salt to taste, red chilli powder and turmeric. Stir constantly.
12. Not allowing yoghurt to curdle, bring to a boil.
13. Add cauliflower, lower heat, cover and cook until cauliflower is just tender.