Description
Florets of fresh cauliflower cooked in rich spicy tomato gravy, make this masala, a one of kind side dish for chapati or paratha.| Ingredients | |
|---|---|
| 20 | Cauliflower ( florets ) |
| 2 | Onions |
| 3 | Tomato |
| 1 | Green chilli |
| 1 tsp | Ginger garlic paste |
| ½ tsp | Cumin seeds |
| 1 no | Dry red chilli |
| 2 tsp | Corrainder seeds |
| 2 tsp | Poppy seeds |
| 4 no | Cashews |
| 2 tsp | Red chilli powder |
| ¼ tsp | Turmeric powder |
| ½ tsp | Garam masala powder |
| 1 tsp | Salt |
| 4 tsp | Oil |
| 1 tsp | Ghee (optional) |
Instructions
Dry grind cumin seeds, dry red chilli, corrainder seeds, poppy seeds and cashews and set aside. Heat oil and ghee in heavy bottomed pan, saute diced onions and green chiles until golden brown, then add ginger garlic paste, finely crushed tomatoes and cook until tender. Now add red chilli powder, turmeric powder, garam masala, freshly made ground masala powder and salt along with cauliflower florets. Sprinkle little water and let it simmer for 3 to 4 minutes in the closed pan. When the gravy thickens and cauliflower turns soft and tender, (which can be checked by cutting it with a fork or knife) add chopped corrainder leaves and transfer the content to a serving bowl.
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