Prep 25 mins
Cook 35 mins
This is from the Food column by Anjali Vellody of the Weekend magazine dated June 17th'2004. Enjoy!
- 1⁄2 kg cauliflower floret, steamed
- 2 onions, sliced
- 3 teaspoons ginger-garlic paste
- 1⁄2 teaspoon garam masala powder
- 3 bay leaves
- 1 1⁄2 cups tomato puree
- 1 teaspoon red chili powder
- 1⁄2 teaspoon turmeric powder
- 3 tablespoons beaten yoghurt
- 1 tablespoon coriander leaves, chopped
- 1 teaspoon fresh ginger, chopped
- 1 teaspoon green chili, chopped
- 1 tablespoon olive oil
- oil, as required to fry the onions
- Heat oil in a pot.
- Fold in the bay leaves and the ginger-garlic paste.
- Stir-fry until the water dries out.
- Prepare the brown onion paste by frying the sliced onions in oil until brown and then grind them to a paste.
- Fold in the brown onion paste and continue to stir-fry for a few minutes until the raw smell of onion, ginger and garlic pastes is gone.
- Add the dry masala powders and mix well.
- Stir in the tomato puree and salt.
- Cook until the oil separates and floats on top.
- Add yoghurt and stir well. Cook for 2 minutes.
- Add steamed cauliflower florets and cook until the gravy thickens.
- Transfer to a serving bowl.
- Garnish with green chillies, ginger juliennes and corriander leaves.
- Serve with naan or parathas.