1 cup cauliflower florets
1 tsp garam masala
1 tsp paprika
A pinch asafeotida/hing
¼ cup milk
1 tbsp cashew nut paste
1 tsp mustard seeds
1 tbsp crushed kasoori methi
2 tbsp finely chopped cilantro
2 tbsp ghee
1 tbsp oil
1 1/2 tbsp brown sugar/jaggery
salt
Set 1
2 pods garlic (optional)
4 red chili
Soak the red chilis in ¼ cup of water for ½ an hour and drain.Grind the garlic and chilis into a smooth paste.Use water if necessary.
Set 2
2 medium roma tomatoes chopped in chunks
½ tsp fenugreek seeds
1 tbsp mustard seeds
½ tsp tamarind concentrate
Dry roast the mustard and fenugreek seeds.Grind it along with the rest of the ingredients in the above list.
The Cooking Process
- Heat a tbsp of ghee.When it is hot enough stir fry the cauliflower florets till light golden .Drain the ghee and remove the florets .Keep aside.
- In the same wok,add oil when it is hot add the mustard seeds,asafoetida, and the chili-garlic paste.Saute for couple of minutes.Now add the tomato paste and paprika, fry until oil separates.
- Now stir in the milk,cashew paste and the florets.Cover and cook until the florets are done.Uncover and let it cook until the consistency needed.
- Add brown sugar,salt,kasoori meethi and sauté for couple of minutes. Check and adjust the seasoning.
- Turn off the heat.Add remaining ghee,garam masala and mix.Garnish with cilantro and let it stand for 10 minutes covered before it is served.
- This dish can be had with roti,paratha,pulao,jeera rice or biryani..
