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Saturday, April 16, 2016

Cauliflower curry

  • 1 ½ tbsp. oil or as needed
  • 1 ½ cup of cauliflower florets
  •  ½ cup green peas
  • ¾ cup finely chopped onions
  • ½ cup chopped tomatoes 
  • 1 tsp ginger garlic paste
  • 1 tsp garam masala 
  • ½ tsp red chili powder
  • 1 ½ cups water
  • Few finely chopped coriander leaves
  • Yogurt 

  • 1 small large 
  • Qbay leaf
  • ½ tsp cumin
  • 1 small cinnamon stick
  • 3 cloves

  1. Sprinkle salt over the cauliflower florets and soak them in hot water for 5 minutes. Drain the water rinse in fresh running water. Set aside to cool.
  2. Add oil to a hot pan and saute the dry spices till aromatic without burning.
  3. Fry the onions till golden. Add ginger garlic paste and fry this as well till the raw smell disappears.
  4. Add chopped and mashed tomatoes along with salt. Fry till the tomatoes turn mushy and soft. If the tomatoes are not juicy, little water can be sprinkled while frying.
  5. Add all the spice powders and fry for 2 minutes.
  6. And yogurt. Mix well and fry until the mixture thickens. It should also begin to smell good.
  7. Add peas and cauliflower. Mix and fry for 2 more minutes. Add water just enough to bring the cauliflower kurma to a consistency.Cook Covered till the cauliflower is done. Stir every few minutes to prevent the kurma sticking to the pan.
  8. Add chopped coriander leaves the curry reaches the desired consistency.
  9. Keep covered until served With rice Or Chapathi.

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