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Creamy Cauliflower in Spiced Tomato Gravy
Eating vegetables has many benefits, but the nutritional value of each type changes with how it's prepared. Some vegetables are actually healthier when cooked, as cooking releases compounds that are more available to the body.
Equipment
- Deep Non-Stick Pan for boiling the cauliflowers.
- Non-Stick Kadai (Wok) for sautéing and cooking the gravy.
- Knife for chopping and preparing ingredients.
- Cutting Board for safe chopping and cutting.
- Measuring spoons for accurate measurement of spices and ingredients.
- Measuring Cup for measuring liquids like water and tomato puree.
- Spatula or Wooden Spoon for stirring and mixing ingredients.
- Colander for draining the boiled cauliflowers.
- Grater for grating onions and khoya.
- Serving Dish for serving the finished dish.
Ingredients
- 2 small cauliflowers
- 1 tsp turmeric powder
- 2-3 tbsps melon seeds (magaz) paste
- Salt to taste
- 1 tsp turmeric powder
- 3 tbsps oil
- 2 medium onions, grated
- 2 tbsps ginger-garlic paste
- 1 tsp cumin powder
- 1 tbsp red chilli powder
- 1 tbsp coriander powder
- 1 tsp garam masala powder
- 1 cup tomato puree
- ½ cup grated khoya/mawa
- ½ cup fresh cream
- Fresh coriander leaves for garnish
Instructions
- Expel stalks from the cauliflowers. Bubble adequate water in a profound non-stick skillet, include salt and ½ tsp turmeric powder and blend. Include the cauliflowers and cook for 10-15 minutes or till half cooked.
- Pour Warm oil in a non-stick kadai. Include onions and sauté until it becomes brown.
- Now add ginger-garlic paste and blend well. Cook for 1-2 minutes, stirring continuously to prevent it from burning.
- In this time add cumin powder, ruddy chilli powder, coriander powder, remaining turmeric powder, garam masala powder and salt. Sauté for 30 seconds.
- Add tomato puree, blend, and cook till oil isolates.
- Deplete the cauliflower and set aside.
- Include melon seeds glue, and 2 glasses water to the dish and blend well. Bring it to a bubble.
- Include khoya (khawa) and blend till well combined.
- Now in this time add half cooked cauliflowers, and blend till the cauliflower is well coated with the masala, cover and cook on moo warm for 8-10 minutes. Beat with the new cream and cook for 2-3 minutes.
- Serve hot, embellished with coriander takes off.
Notes
Boil cauliflowers until half cooked for best texture; adjust spices to taste. Enjoy with rice or naan!
