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Cauliflower Curry

Written By Surbhi Ahluwalia on Tuesday, December 13, 2011 | December 13, 2011

Ingredients :
   
Cauliflower 1 small    
Bay leaves    

1 tsp
Tomato    

1 large
    Cloves    

4
onion    

2 large
    Pepper corn    

6
Garlic     1 clove     Oil    

as reqd. for frying
Ginger     1 inch piece     Salt    

to taste
Turmeric Powder     ¼ tsp     Cilantro leaves -chopped     1 handful
Coriander Powder     2 tsp        
Chilly Powder     2 tsp

-------------

Preparation :
 
  • Separate the cauliflower florets, wash them under running water and put them in warm water for 5 minutes to remove any impurities.  Strain and pat dry with  a paper towel.
     
  • Heat oil in a skillet and deep fry the cauliflower florets till light brown. Spread them out on a plate lined with paper towel to take out the excess oil.
     
  • Grind together 1 onion, ginger & garlic to fine paste.
     
  • Heat a 1 tbsp of oil in a pan and add the bay leaf, cloves and peppercorns. To this add 1 onion - chopped. Sauté till the onions turn dark brown.
     
  • Add the ground onion-ginger-garlic mix, chilly powder and coriander powder to the sautéed onions and mix well. Cook till the masala color turns darker red.
     
  • Now add the chopped tomato and cook for 1 or 2 mins till the tomato pieces become soft. Add 1/2 cup water and mix well to make thick gravy.
     
  • Add the deep fried cauliflower florets and mix well (gently) till the florets get completely covered with the masala.
     
  • Cook on low heat for 5 mins.
     
  • Garnish with chopped cilantro leaves and serve hot with  roti.




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