April 2, 2011

Cauliflower curry


Ingredients

Cauliflower - 1 (cut them into florets)
Onions - 1 cup (chopped)
Tomato - 1 (chopped)
Cloves - 3
Cardamom - 1
Cinnamon stick - 1 small stick
Poppy seeds - 2 tbsp
Coriander seeds - 2 tbsp
Jeera - 1 ½ tsp
Ginger - 1’ inch (optional)
Garlic - 2 cloves
Carry leaves - few
Curry or chilli powder - 1½ tbsp
Salt to taste
oil for frying

Method
In hot water add 1 tsp of salt and soak cauliflower florets for 3 minutes, then strain water and wash.
Heat oil in a pan add cinnamon stick, cloves, cardamom, coriander seeds and jeera once they change colour add ½ cup onion, ginger and garlic, fry till soft. Let it cool.
Grind the fried onions along with poppy seeds and tomatoes to a smooth paste. Add tomatoes last into the blender.
In a pan heat oil fry mustard seeds, then add onion, chillies and curry leaves. Fry till transparent now add cauliflowers stir well and close the lid fry for about 5 minutes.
Now add ground paste along with chilli powder, salt and required water.
Mix well and cook (covered with lid) till cauliflower soften.
Garnish with coriander leaves and serve hot with rice or roti.

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