This is a simple curry with Cauliflower that goes very well with rotis. I like this version because of the tanginess of the tomato and the fact that I can increase or decrease the level of spiciness without affecting the basic curry.
Time: 45 Minutes
- Cauliflower – 1/2 kg
- Onion – 1 Large
- Tomato – 2 Large
- Coriander Powder – 1 tsp
- Red Chilli Powder – 1/2 tsp
- Garam Masala – 1/2 tsp
- Turmeric – 1/4 tsp
- Cumin Seeds – 1 tsp
- Oil – 1 tbsp
- Finely Chopped Fresh Coriander – 2 tbsp
- Salt to Taste
- Break the cauliflower into small florets.
- Peel and grind the onion into a smooth paste.
- Puree the tomatoes into a thick paste.
- In a wok or kadai, heat the oil.
- Add the mustard seeds and wait till they splutter.
- Add the cumin seeds and stir-fry till the seeds start to change colour.
- Add the onion paste and stir-fry till it is light brown.
- Add the garam masala, coriander powder, red chilli powder, and turmeric.
- Mix well.
- Add the tomato puree.
- Stir-fry till the masala becomes thick and starts to leave some oil at the sides.
- Add the cauliflower florets and stir-fry for 5 minutes.
- Add enough water to cover the florets.
- Cook covered till the cauliflower florets are tender and the gravy is thick. Add water, if required.
- Turn off the heat.
- Add salt and mix well.
- Garnish with chopped coriander.
- Serve hot with rotis.
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