1 kg (2.2 lb) Cauliflower (phool gobhi), cut into florets, washed
5 tbsp (75 ml) 2 1/2 fl oz Vegetable oil
3/4 cup (90 g) 3 oz Onions, finely chopped
4 tsp (25 g) Ginger (adrak) paste
4 tsp (25 g) Garlic (lasan) paste
2 tsp (4 g) Turmeric (haldi) powder
2 tsp (4 g) Red chilli powder
1 tsp (2 g) White pepper (safed mirch) powder
2 tsp (3 g) Coriander (dhaniya) powder
100 g (3 1/2 oz) Tomatoes, skinned, chopped
Salt to taste
2 tsp (4 g) Garam masala
2 tsp (10 g) Butter
2 tsp (12 g) Ginger, julienned
2 tsp (4 g) Green coriander (hara dhaniya), chopped
5 tbsp (75 ml) 2 1/2 fl oz Vegetable oil
3/4 cup (90 g) 3 oz Onions, finely chopped
4 tsp (25 g) Ginger (adrak) paste
4 tsp (25 g) Garlic (lasan) paste
2 tsp (4 g) Turmeric (haldi) powder
2 tsp (4 g) Red chilli powder
1 tsp (2 g) White pepper (safed mirch) powder
2 tsp (3 g) Coriander (dhaniya) powder
100 g (3 1/2 oz) Tomatoes, skinned, chopped
Salt to taste
2 tsp (4 g) Garam masala
2 tsp (10 g) Butter
2 tsp (12 g) Ginger, julienned
2 tsp (4 g) Green coriander (hara dhaniya), chopped
method
1. Heat the oil in a pan; add onions and saute on medium heat. Add the ginger-garlic pastes, turmeric powder, red chilli powder, white pepper powder, coriander powder, and tomatoes. Saute for a minute.
2. Add the cauliflower and 1/2 cup water. Cover and cook for 15 minutes till the mixture is absolutely dry. Season with salt and garam masala.
3. Heat the butter in a pan; add ginger and saute lightly. Remove and sprinkle over the cauliflower. Garnish with green coriander.
2. Add the cauliflower and 1/2 cup water. Cover and cook for 15 minutes till the mixture is absolutely dry. Season with salt and garam masala.
3. Heat the butter in a pan; add ginger and saute lightly. Remove and sprinkle over the cauliflower. Garnish with green coriander.
serving amount
serves: 4 - 5
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