Ingredients
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1 cauliflower (stem removed)
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2 chopped tomatoes
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1/2 cup plain yogurt
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3 tablespoons oil
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4 cloves minced garlic
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1 teaspoon crushed green chili
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1/2 teaspoon turmeric powder
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1 1/2 teaspoons coriander powder
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1/2 teaspoon cumin powder
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1 1/2 teaspoons salt
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1/2 teaspoon red chili powder
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1 tablespoon crushed poppy seed
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2 tablespoons crushed cashews
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2 chopped onions
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1/2 teaspoon paprika
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1 tablespoon crushed ginger
Instructions
- Soak cauliflower in about 4 cups salted water for ½ hour.
- Drain and put several half cuts on the stem side of the cauliflower.
- Steam it until tender.
- (You may microwave at high, covered, for about 8 minutes.) Heat the oil in a wide skillet on medium to high heat.
- Stir fry garlic and onions until translucent.
- Add crushed ginger, green chilies, coriander, cumin, turmeric, and salt.
- Stir until the onions are golden brown.
- Add the remaining spices (except poppy seeds and cashews).
- Keep on stirring.
- Add tomatoes and ¼ cup water to cook them.
- Blend in the yogurt gradually and keep on stirring until the oil is separated.
- Add crushed cashews and poppy seeds and ¼ cup water.
- Now add the cauliflower, head down, and coat with masala to let everything cook together for 5 to 10 minutes.
- Place the cauliflower, stump down, in a casserole dish.
- Coat with all the masala.
- (Put more cuts in the cauliflower to ensure that all sides are covered with the masala.) Before serving, bake for 15 minutes at 350°F.
- Garnish with green coriander.
- You may also decorate with cooked green peas and pan fried potato slices.