Monday 7 January 2013



Cauliflower 600gms
Oil to fry
Ghee / oil 50ml
Cumin ½ tspn
Crushed coriander seeds ¼ tspn
Fenugreek seeds 1/8 tspn
Kalonji 1/8 tspn
Crushed peppercorns 4nos
Coriander leaves 10gms
Red chilli powder ½ tspn
Fennel seeds ¼ tspn
Mustard seeds ¼ tspn
Brown onion paste 50gms
Ginger garlic paste 15gms
Tomatoes (deskinned, deseeded) 300gms
Garam masala powder ¼ tspn
Fenu greek leaves a pinch
Sugar 5gms
Lime juice 10ml
Hing a pinch (dissolved in 1tspn of water)


Cut cauliflower into neat flowerettes. Deep fry in hot oil until half done. Drain and keep aside. Puree the tomatoes. Heat 50 ml ghee / oil add hing and whole spices. When they start to splutter, add ginger garlic paste. Stir for 30 seconds. Add tomato puree and onion paste. Stir and reduce until fat separates. Add in cauliflower, salt, and 150 ml of water. Cover and simmer for 10 minutes. Finally add sugar, garam masala powder, lime juice and coriander leaves. Dish out and serve with hot roti or parantha.

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