Ingredients
- Cauliflower - 1 (big)
- Cummin - 1 tsp.
- Clove - 5 Nos.
- Cinnamon - 2 sticks
- Cardamom - 5 Nos.
- Onion Chopped - 80 gms.
- Ginger Garlic Paste - 30 gms.
- Turmeric Powder - 1 tsp.
- Coriander Powder - 1/2 tsp.
- Red Chilli Powder - 1 tsp.
- Green Chilli - 5 Nos.
- Yoghurt - 80 gms.
- Garam Masala - a pinch Salt - to taste
- Chaat Masala - 1/2 tsp.
- Ginger - 20 gms.
- Tomatoes - 80 gms.
- Oil - 100 gms.
- Fresh Coriander Leaves - 25 gms.
- Take oil in a pan and add cummin cloves cinnamon and cardamom. When they crackle add chopped onions and cook till golden brown.
- Add ginger garlic paste and stir.
- Add turmeric coriander and red chilli powder dissolved in 1/2 cup water and bhunno for about 3 minutes. Add the florettes of cauliflower and cook for a while.
- Add the beaten yoghurt salt juliennes of ginger and chopped tomatoes and bhunno.
- Cover with a lid and seal the edges so that the steam does not escape.
- Reduce the oven or burner to a very low temperature or shift handi atop a tawa. Cook for 10 minutes.
- Check seasoning and tenderness of cauliflower.