Off to today’s recipe – cauliflower is not a vegetable I like. I wrote – not! But my B likes it. The kids and HD are so-so with it. Since B loves it, whenever I make, I make sure he eat half of the curry and the remaining half is shared between the four of us. Hehe… his favorite is always the manchurian, but somehow I don’t make it that way all the time, especially since I hate the deep frying saga – I guess I have to look for buying an air fryer – pst, yes, it is in the plan of things for the future! 😉 Normally, I cook my cauliflower this way, but then wanting a change, I twisted and tweaked a bit and came up with this version. Sometimes you need some variety in the serving, right? 🙂
PST: Just because I am shifting and my kitchen may be inactive for some time doesn’t mean my blog will go hungry… I have cooked enough to ensure that the blog is active enough.. hehe… 🙂
Cauliflower Masala ~ Version #2
- 1 medium cauliflower cut into florets
- FOR MASALA:
- 1 tbsp oil
- 2 onions sliced
- 1 large tomato chopped
- 1 tsp ginger paste
- 1 tsp garlic paste
- 2 green chillies slit
- FOR REMAINING:
- 1 tbsp oil
- 1 1/2 tbsp coriander powder
- 1/2 tsp turmeric powder
- 1/2 tsp red chilli powder
- 1 tbsp Kasuri methi powder
- 1/2 tsp garam masala powder
- Salt to taste
- Soak the cauliflower florets in hot water for 15-20 minutes. Drain.
- Heat oil in a saucepan. Add all the ingredients for the ground masala and saute till soft. You can switch off the flame when you see the onions are all wilted and the tomatoes are mashed.
- Allow to cool and grind into a smooth paste.
- In the same saucepan, heat oil. Add the coriander, turmeric and chilli and saute for a couple of minutes till the powders are fried.
- Add the ground paste and stir well.
- Add the cauliflower florets and cook on medium-low flame till done.
- Sprinkle the kasuri methi and garam masala and cook for another couple of minutes.
- Adjust the salt, switch off. Serve warm with rotis or rice.
- Garnish with coriander leaves - I didn't because I didn't have it! 🙂