Prep 20 mins
Cook 40 mins
The colour of the colourful once done, is simply beautiful!! What's more, it tastes equally fanta-fabulous.
- 1 medium cauliflower
- 6 medium tomatoes, ripe blanched,chopped and pureed
- 3 medium onions, grated
- 7 tablespoons plain yogurt
- 1 cup khoya
- 10 cloves garlic
- 2 tablespoons poppy seeds, dry roasted and ground together
- 2 tablespoons fresh ginger, grated
- 2 green chilies, seeded and chopped - ground to a smooth paste
- 25 g almonds, blanched and fried
- 1 pinch nutmeg
- 1⁄2 teaspoon turmeric powder
- 1⁄2 teaspoon nigella seeds (kalonji)
- 1 1⁄2 teaspoons salt
- 1⁄2 teaspoon chili powder
- 2 tablespoons raisins, soaked and drained
- 6 pieces saffron, soaked in a tablespoon of milk
- 2 tablespoons fresh coriander leaves, chopped
- ghee or oil
- 1 tablespoon salt (for gravy)
- Break off the stalks of the cauliflower from the central core.
- Pour enough water to cover the cauliflower in a large pan.
- Mix salt.
- Soak the cauliflower in it for 30 minutes.
- Heat ghee or oil.
- Put nigella seeds.
- As they pop, add onions and fry till light brown.
- Add ground ginger-chilli mixture.
- Stir well.
- Add the ground garlic mixture and khoya.
- Fry until the colour turns golden-brown.
- Add yoghurt.
- Fry until the oil separates.
- Add chilli powder, salt and raisins.
- Pour in the tomato puree.
- Mix well.
- Add the saffron solution and nutmeg.
- Cool slightly.
- Stuff the masala in between the flowerettes very carefully without breaking them.
- Keep the remaining masala aside.
- Heat 8 tablespoons of oil, place the stuffed cauliflower upside down, sprinkle little water and reduce heat.
- Cover and cook for 10 minutes.
- Turn to cook until tender.
- Do not overcook or it will break.
- Place remaining masala in a deep serving dish.
- Put the cauliflower in the centre.
- Apply cream on top.
- Sprinkle fried almonds and corriander leaves.
- Serve hot.