Cauliflower is everybody's favourite. I remember when i was in school we would get cauliflower only in winters and my mother would prepare this with her own blended spices.It would make my day. This dish can be eaten with chappati and rice too and it has a deep red color due to the kashmiri chilli powder which make it look rich and tasty.
- 1 medium sized cauliflower
- 1 cup finely chopped onions
- 1/2 cup chopped tomatos
- 1/4 cup tomato puree
- 1/4 cup peas
- 1 tbsp garlic ginger paste
- 1 tsp kashmiri chilli powder
- 1/4 tsp cummin seeds
- 1/4 tsp garam masala
- 1 tbsp coriander powder
- 1/2 tsp cummin powder
- 1 tbsp chopped cilantro
- 1/4 tsp turmeric powder
- 3 tbsp oil
- pinch of sugar
- salt to taste
Shallow fry cauliflower till it is golden brown in 2 tbsp oil and keep it aside.
Heat 1 tbsp oil in a pan and add cummin seeds when it begins to splutter add onion and fry till golden brown.
Add garlic ginger paste to the above and fry for 2 minutes.
Add all masala(spices) and fry for 2 min.
Add tomatos and tomato purée and stir till tomato becomes soft.
Add cauliflower and stir it well with the above gravy for 2 minutes till it blends completely.
Add 3/4 cup water and cook till cauliflower softens.
Garnish with coriander leaves and serve hot