This is a very simple and tasty dish which can be made as an accompaniment to chapathi / roti. My husband is not a big fan of Cauliflower whereas my daughter loves it. This dish can be prepared under 30 minutes and served with any kind of bread.
Ingredients:
| Cauliflower florets | 2 cups |
| Chopped onions | 1/2 cup |
| Tomatoes | 2 medium |
| Cashewnuts | 8 to 10 |
| Bay leaf | 1 small |
| Cinnamon | 1 small piece |
| Cloves | 2 to 3 |
| Chopped garlic | 1 tbsp |
| Chopped ginger | 1 tbsp |
| Turmeric | 1/2 tsp |
| Chilli powder | 1 tsp |
| Coriander powder | 1 tbsp |
| Cumin powder | 1 tsp |
| Kasuri Methi | 1 tbsp crushed |
| Oil | 3 tbsp |
| Water | as neeeded |
| Salt | as needed |
Method:
1. Keep the cauliflower florets in salted warm water for 10 minutes. Wash it nicely and slightly roast in oil. Keep it aside.
2. In the same pan, add oil if necessary and then add bay leaf, cinnamon and cloves. After that add onions, ginger and garlic. When the ginger- garlic lose the raw smell and the onions are browned a little, add chopped tomatoes.
3. Allow the tomatoes to leave the juice out and get mashed up. After this, add the spice powders and mix well. Sprinkle few drops of water to prevent the masala from burning. At this stage, add the cauliflower florets and salt. Cover the pan and cook for about 5 minutes on low flame.
4. In the meantime, grind the cashews with little water and make it a paste.
5. Once the cauliflower gets almost cooked, add the cashew paste and add water according to the desired consistency.
6. Cook again on low flame for another 5 minutes. Add the crushed Kasuri Methi leaves and mix well.
7. Switch off the flame and serve hot with Rotis or Chapathis.
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Looks inviting.. Best eaten with Rotis..
Thanks Poornima..