Top Review by Lumberjackie
This was really flavourful and delicious, and I'll definitely make it again. I added about 1 1/2 chilies (finely chopped) along with the garlic and ginger paste, which I'll do again in the future. My only problem - the yogurt mixture curdled when I added it to the pan. I'll look into what might have caused this and experiment some more in the future!
- 1 large cauliflower
- 1 teaspoon cumin
- 5 cloves
- 2 cinnamon sticks
- 5 cardamom
- 80 g onions, chopped
- 30 g ginger-garlic paste
- 1 teaspoon turmeric powder
- 1⁄2 teaspoon coriander powder
- 1 teaspoon red chili powder
- 5 green chilies
- 80 g yoghurt
- garam masala
- 1 pinch salt
- 1⁄2 teaspoon chat masala
- 20 g ginger
- 80 g tomatoes
- 100 g oil
- 25 g fresh coriander leaves
Directions See How It's Made
- Take oil in a vessel and add cumin, cloves, cinnamon and cardamom.
- When they crackle add chopped onions and cook till golden brown.
- Add ginger garlic paste and stir.
- Add turmeric powder, coriander powder and red chili powder dissolved in 1/2 cup water and mix for about 3 minutes.
- Add the florets of cauliflower and cook for awhile.
- Add the beaten yoghurt, salt, juliennes of ginger and chopped tomatoes; mix well.
- Cover with a lid and seal the edges so that the steam does not escape.
- Reduce the oven or burner to a very low temperature or shift the vessel on top of a tawa.
- Cook for 10 minutes.
- Check seasoning and tenderness of cauliflower.
- Serve hot garnished with slit green chillies fresh coriander leaves and chaat masala.