Ingredients
Cauliflower – 1 medium cut into florets
Onion – 1 chopped
Garlic – 6 pods, minced
Ginger – 1 tsp, grated
Green chilies – 2, chopped
Tomatoes – 2, chopped
Oil – 2 tbsp.
Cumin – 1 tsp.
Saunf or fennel seeds – ½ tsp.
Coriander powder – 1 tbsp.
Kashmiri chilli powder – 1 tbsp.
Kasuri methi – 1 tsp, crushed
Garam masala – ½ tsp.
Turmeric – ½ tsp.
Black pepper powder – ¼ tsp.
Salt to taste
Water – 1/2 small glass
Coriander – 2 tbsp. for garnish
Method
- In a saucepan, heat oil and add cumin and saunf. Once they splutter, add chopped onion.
- When the onions are translucent, add in the ginger, garlic, green chilli and mix well.
- Now add in the tomatoes and cook till they turn mushy.
- Now put in all the spice powders, salt, water and cauliflower florets.
- Mix well and cover and cook for at least 15 minutes, stirring in between at frequent intervals.
- Cook till you get your desired level of cauliflower consistency.
- Garnish with coriander and serve hot. Best with hot rice or chapathi.
For a lip smacking array of masala curry dishes, you can try
a. Country Beans Masala Curry
b. Ladyfinger Masala Curry
c. Drumstick Masala Curry
d. Easy Potato Masala
e. Cluster Beans Masala Curry
