Ingredients:
• Cauliflower (medium) – 1, washed and cut into florets
• Tomatoes – 4, chopped
• Green chillies – 3 (jalapeno), chopped (optional)
• Red Chilli powder – 1/2 – 1 tbsp
• Turmeric powder – 1/2 tbsp
• salt to taste
• Oil – for seasoning
• Onions – 2, finely chopped
• Curry leaves – 1 strand
• Grind the following to a smooth paste: (adjust depending on how spicy you want it)
• Ginger – small piece
• Garlic – 5-8 pods
• Fresh Coconut – small piece (1/8 of Coconut)
• Cloves – 5
• Elaichi – 2
• Dalchini – 1 piece
• Khus Khus – 2 tbsp
• Dhania – 2 tbsp
• Cashew nuts – 10 (optional)
Method:
- Heat oil in a pan (preferably wide bottom). Fry onions till soft and a little brown.
- Now, add the masala paste and fry in medium flame till the oil separates or the masala turns a little brownish.
- Add tomatoes, green chillies, chilli powder, turmeric and salt. Fry for a few more minutes.
- Now, add cauliflower and stir occasionally. You can see all the masala getting into the cauliflower.
- Add 1 cup of water and stir occasionally. Cover with the lid and cook on medium flame.
- When cauliflower is cooked, add the curry leaves, mix and transfer the contents to the serving bowl.
- Serve with hot parathas, fried rice etc.
Recipe courtesy of Ragamayi