This is another recipe adapted from Jeyashri’s kitchen. Though it could be used as a side dish for chapathi, I was very lazy to make chapathis yesterday for dinner. I had Dosa batter with me and I just made this curry as a stuffing for Dosa. Believe me, it was a great combo. It was exactly tasting like Cauliflower Masala Dosa available in restaurants. This recipe is a “must try” if you like cauliflower. Cauliflower is low in fat, high in dietary fibre, folate, water content and Vitamin C. So, try and include them in your diet.
I have tried to follow the same measurement of ingredients as the original recipe but modified the method of preparation a little bit.
Ingredients:
| Grated cauliflower | 2 cups |
| Green peas | 1/4 cup |
| Onion | 1 |
| Chopped Ginger | 1 tsp |
| Tomato | 2 medium |
| Red Chilli powder | 1/2 tsp |
| Coriander powder | 1/2 tsp |
| Cumin powder | 1/4 tsp |
| Tandoori Masala / Garam Masala | 1/4 tsp |
| Oil | 2 tbsp |
| Chopped coriander leaves | 1 tbsp |
| Salt | to taste |
1. In a pan, add oil. When the oil gets heated, add chopped ginger.
2. Once the ginger starts losing the raw smell, add onions and fry till they become golden. I always add a little bit of salt to the onions to bring out the moisture.
3. Once the onions are golden, add tomatoes, finely chopped.
4. Let the tomatoes become mushy. Add the green peas and mix well.
5. Then add red chilli powder, coriander powder, cumin powder and Tandoori masala. I did not have Garam Masala with me. But I am very happy that I added the tandoori masala. The dish had a great flavour when it was done.
6. Cook for a minute and make sure that you do not burn the masala.
7. Finally, add the grated cauliflower and the required salt. Cook for 10 – 12 minutes on very low flame until the vegetable is cooked well. Add the coriander leaves just before switching off the flame.
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