 |
Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
|
A wholesome dish for cauliflower lovers Ingredients:
750 g cauliflower |
4 tablespoons oil or 4 tablespoons ghee |
3 tablespoons powdered milk |
2 pinches sugar (optional) |
1 1/2 onions |
12 mm. piece ginger (1/2-inch, adrak) |
3 garlic cloves (lehsun) |
4 -5 green chilies |
12 mm. cinnamon sticks (1/2-inch, dalchini) |
2 cardamoms (elaichi) |
1 clove (laung or lavang) |
Directions:
1. 1.Cut the cauliflower into florettes. Boil in a broad vessel in salted water taking care to see that the cauliflower remains firm.
2. 2.Make a paste of the powdered milk with 3/4 teacup of water.
3. 3.Heat 2 tablespoons of oil and fry the cauliflower for 3 to 4 minutes.
4. 4.Add the remaining 2 tablespoons of oil. Add the paste and garam masala and fry until the oil comes on top.
5. 5.Add the milk powder paste and cook till the mixture looks like crumbled paneer.
6. 6.Now add the boiled cauliflower and 1 teacup of water and simmer for 5 minutes until the gravy thickens.
7. 7.Taste and if desired, add the sugar.
8. 8.Serve hot with rice or chapatis.
|
|