Saturday, June 8, 2013


Serves: 2

  1. Cauliflower florets- 2 cups
  2. Onion-chopped- 1 large
  3. Ginger -crushed-1/2 tsp
  4. Garlic -crushed- 1/2 tsp
  5. Kashmiri chili powder-1 to 1.5 tsp( or use red chili powder to taste)
  6. Turmeric powder-1/2 tsp
  7. Coriander powder-1.5 tsp
  8. Cumin  powder-1/4 tsp
  9. Garam masala powder- 3/4 tsp
  10. Water -1/8 cup + 1/4 cup
  11. Tomato-chopped- 1 small
  12. Kasuri Methi-1 pinch
  13. Coriander leaves-chopped- as required

  • Heat oil in a pan ,add onion and saute until it turns translucent.
  • Now add ginger and garlic.Saute until onion turns golden brown.(For best results, saute onion over a medium flame ,you can add salt at this stage to speed up the process)
  • Now reduce the flame to low and add chili powder,turmeric powder,coriander powder,cumin powder , garam masala and 1/8 cup water. Cook until masala starts to leave the sides of the pan( this will take 1 to 2 minutes)
  • Now add tomato and cook over medium flame until it turns mushy.
  • Pour in 1/4 cup water and salt to taste.Mix well and bring it to a boil.
  • Add cauliflower ,mix well .Cover and cook until almost done.
  • Remove the lid and add kasuri methi and mix well.cook for few more minutes or until the masala coats the cauliflower florets.
  • Add chopped coriander leaves and serve with roti.
Note: Use Kashmiri chili powder for better colour and it is milder compared to regular chili powder.
I halved the recipe,for the step by step pics

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