1 kg (2.2 lb) Cauliflower (phool gobhi)
1 cup (200 ml) 7 fl oz Vegetable oil for frying
5 tbsp (75 ml) 2 1/2 fl oz Vegetable oil
4 Cloves (hung)
2 Bay leaves (tej patta)
3 Black cardamom (badi elaichi), crushed
a pinch Asafoetida (hing)
2 tsp (4 g) Red chilli powder
2 tbsp (60 g) 2 oz Yoghurt (dahi)
1/2 cup (125 ml) 4 fl oz Water
Salt to taste
1/2 tbsp (3 g) Ginger powder (sonth)
2 tsp (4 g) Aniseed (saunf) powder
1 tsp (2 g) Garam masala
1 cup (200 ml) 7 fl oz Vegetable oil for frying
5 tbsp (75 ml) 2 1/2 fl oz Vegetable oil
4 Cloves (hung)
2 Bay leaves (tej patta)
3 Black cardamom (badi elaichi), crushed
a pinch Asafoetida (hing)
2 tsp (4 g) Red chilli powder
2 tbsp (60 g) 2 oz Yoghurt (dahi)
1/2 cup (125 ml) 4 fl oz Water
Salt to taste
1/2 tbsp (3 g) Ginger powder (sonth)
2 tsp (4 g) Aniseed (saunf) powder
1 tsp (2 g) Garam masala
method
1. Cut the cauliflower into 6-7 florets each. Soak in saline water for 3 - 4 minutes. Rinse and put aside.
2. Heat the oil (for frying) in a deep pan. Fry the florets to a golden brown. Remove and drain the excess oil.
3. Heat 5 tbsp oil; add cloves, bay leaves, black cardamom, and asafoetida. Stir on low heat for a few seconds. Stir in red chilli powder with yoghurt and add to the pan. Cook on high heat till the oil separates, stirring continuously.
4. Add the water and stir. Add cauliflower, salt, ginger powder, aniseed powder, and garam masala. Cook for 10 minutes on low heat, taking care that the mixture does not stick to the bottom.
5. Remove from heat and serve hot.
2. Heat the oil (for frying) in a deep pan. Fry the florets to a golden brown. Remove and drain the excess oil.
3. Heat 5 tbsp oil; add cloves, bay leaves, black cardamom, and asafoetida. Stir on low heat for a few seconds. Stir in red chilli powder with yoghurt and add to the pan. Cook on high heat till the oil separates, stirring continuously.
4. Add the water and stir. Add cauliflower, salt, ginger powder, aniseed powder, and garam masala. Cook for 10 minutes on low heat, taking care that the mixture does not stick to the bottom.
5. Remove from heat and serve hot.
serving amount
serves: 4
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