Cauliflower Nirala

Ingredients:

1 big cauliflower
4 large tomatoes (chopped)
1 large onion (chopped)
4 Cinnamon sticks
8 cloves
1 tsp cummin (jeera) seeds

For Garnish

1 tablespoon cream
A few sprigs of fresh coriander leaves

For Masala Paste (1)

Few sprigs of fresh coriander leaves
3 big pods garlic
1/4 (quarter) onion
1" piece of ginger
5 green chillies

For Masala Paste (2)

2 tsp khus khus (poppy seeds)
8 cashew nuts

Dry Masala

1 tsp turmeric powder
1 tsp red chilli powder
2 tsp Garam Masala
Salt to taste.

Method:

1. Grind the ingredients for Masala Paste (1) together in the mixie and keep aside.
2. Soak the ingredients for Masala Paste (2) in a little milk and let soak for about 1/2 hour.
3. Cut cauliflower into big florets. Saute the florets in a saucepan with oil till the florets are browned. Take the florets off the gas and keep aside to cool.
4. Grind the Masala Paste (2) ingredients together with the milk into a fine paste and keep aside.
5. Heat oil in a saucepan. Add the cinnamon sticks, cloves and the cummin seeds. After the cummin seeds brown add the Masala Paste (1) to the oil and let fry for sometime.
6. Add the chopped onions in the saucepan to the above mixture and saute till the onions are translucent.
7. Add the chopped tomatoes and let cook for a while.
8. Add salt, chilli powder, turmeric powder and the garam masala.
9. Add the Masala paste (2) to the above gravy.
10. Add the cauliflower florets to the gravy and cover. Let cook till the florets turn soft.
11. Add whipped cream just before serving.
12. Garnish with coriander leaves.
13. Serve hot with rotis/parathas/naan or puris.

Time: 30-45 mins |