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Prep Time: 0 Minutes Cook Time: 13 Minutes |
Ready In: 13 Minutes Servings: 4 |
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Ingredients:
1 large cauliflower |
1 teaspoon cumin |
5 cloves |
2 cinnamon sticks |
5 cardamom |
80 g onions, chopped |
30 g ginger-garlic paste |
1 teaspoon turmeric powder |
1/2 teaspoon coriander powder |
1 teaspoon red chili powder |
5 green chilies |
80 g yoghurt |
garam masala |
1 pinch salt |
1/2 teaspoon chat masala |
20 g ginger |
80 g tomatoes |
100 g oil |
25 g fresh coriander leaves |
Directions:
1. Take oil in a vessel and add cumin, cloves, cinnamon and cardamom.
2. When they crackle add chopped onions and cook till golden brown.
3. Add ginger garlic paste and stir.
4. Add turmeric powder, coriander powder and red chili powder dissolved in 1/2 cup water and mix for about 3 minutes.
5. Add the florets of cauliflower and cook for awhile.
6. Add the beaten yoghurt, salt, juliennes of ginger and chopped tomatoes; mix well.
7. Cover with a lid and seal the edges so that the steam does not escape.
8. Reduce the oven or burner to a very low temperature or shift the vessel on top of a tawa.
9. Cook for 10 minutes.
10. Check seasoning and tenderness of cauliflower.
11. Serve hot garnished with slit green chillies fresh coriander leaves and chaat masala.
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