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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Cauliflower cooked in Hydrabadi way. Ingredients:
1/2 kg cauliflower |
1 onion |
2 tomatoes |
1 teaspoon chili powder |
1/2 teaspoon turmeric |
1 teaspoon coriander seed |
1/2 teaspoon cumin seed |
1 teaspoon garlic paste |
1 teaspoon ginger paste |
2 tablespoons vegetable oil |
1/4 cup curds |
1 cardamom pod |
2 cloves |
3 teaspoons poppy seeds (khus khus) |
10 curry leaves |
coriander leaves, a handful |
1 teaspoon mustard seeds |
salt |
oil, as required |
Directions:
1. Make a powder of the cloves, coriander seeds, cumin seeds, cardamom, poppy seeds and keep aside.
2. Clean and cut cauliflower into florets into small pieces.
3. Grind the onion and tomato into a fine paste, mix it with the powders, ginger paste, garlic paste, red chili powder, turmeric, salt, curd and cauliflower florets.
4. In a deep pan heat oil, mustard seeds and add curry leaves, when the mustard had crackled add the cauliflower mixture and keep stirring.
5. Reduce the heat and cover and cook.
6. If required add 1/2 a cup of water, stir, cover and cook until the gravy thickens.
7. Serve hot with parathas or roti.
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