Ingredients:

• 700 g – whole Cauliflower
• 40 ml – hot boiling water
• 50 ml – oil
• 5 g – coriander leaves, chopped
• For marinade:
• 100 g – Yoghurt
• 100 g – Tomato puree
• 10 g – ginger, crushed
• 1 big Clove – garlic, crushed
• 1 – green chilli, crushed
• 3 g – red paprika powder
• 3 g – Garam Masala
• 2g – Turmeric powder
• 5 g – coriander powder
• 5 g – Cumin seed powder
• 10 g – salt

Method:

1. Trim the cauliflower removing the stalk and leaves, leaving only a flattened portion at the base so that cauliflower can sit comfortably. Wash well.
2. Pour the hot water in a 2 litre casserole dish.
3. Stir in turmeric powder and salt.
4. Place the cauliflower in the dish, cover and cook on high for 10 minutes.
5. Keep aside.
6. Pour 10 ml oil in a 1-litre casserole dish and heat on high for 2 minutes.
7. Combine all the rest of the marinade ingredients and add to the oil.
8. Stir and cook on medium-high for 3 minutes.
9. Pour marinade over the cauliflower, stuffing in as far as you can.
10. Set aside for 4 hours.
11. Heat oil in a small bowl on high for 2 minutes. Turn it over after 8 minutes. | Finally, serve hot, garnished with coriander leaves.

Recipe courtesy of Manju Prakash