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Thursday, August 6, 2009

Spicy Cauliflower Gravy


Nice fresh cauliflower - 1
Tomato - 3
Big onion - 2 finely chopped
Chilli powder - to taste
Corriander powder - 1/2 tsp
Pinch of tumeric powder
Corriander leaves - 1/2 bunch
Curry leaves - 2 strings
Garam masala - 1 tsp
Ginger - 1 inch
Oil - 3 tsp
Salt to taste
Cream - 1/4 cup

  • Clean the cauliflower florets cut them to medium pieces
  • Boil water with 1/2 spoon of salt and add these cauliflower florets to the boiling water, let it boil for 5 min. This wil help us to clean the florets and get rid of worms if any.
  • Now again boil water, when the water starts boiling add 3 tomatoes slightly strach with knife, before adding them to the water.
  • Let it boil for 8 min, drain the water, let the tomatoes cool down.
  • In the meantime, chop the corriander leaves, curry leaves, clean the ginger, blend all of them in the mixer to a fine paste and keep it aside.
  • Once the tomato cools down, blend them to a fine paste, this is called as "Fresh Tomato Puree"
  • Keep 3 tsp of oil in the kadai, add the chopped onion, fry them till brown.
  • Now add the corriander paste, cook for 2 min, till the oil separates
  • Now add the blended tomato, with 1/4 glass of water, let it come to a boil.
  • Now simer the flame, add all the masala powder[chilli,corriander,turmeric and garam masala]
  • Cook for 2 min, till the oil separates.
  • Finally add the cauliflower florets, add 1/2 cup of water, add required amount of salt.
  • Close and cook for 10 min.
  • Finally add the fresh cream, you can substitute with yogurt if no cream is available.
  • Garnish with fresh corriander leaves.

Serve hot with pooris or chappti. Excellent sidedish, i tried and tasted.


Ann said...

This must be so creamy, rich adn yumm.

Sathya Sankar said...

Delicious recipe, Thanks for sharing.

Parita said...

Sounds delicious, never added cream in cauliflower gravy before!

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