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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 8 |
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This decorative dish can be prepared in advance. Bake for a few minutes when ready to serve. Ingredients:
1 cauliflower (stem removed) |
2 chopped onions |
2 chopped tomatoes |
1/2 cup plain yogurt |
3 tablespoons oil |
4 cloves minced garlic |
1 tablespoon crushed ginger |
1 teaspoon crushed green chili |
1/2 teaspoon turmeric powder |
1 1/2 teaspoons coriander powder |
1/2 teaspoon cumin powder |
1 1/2 teaspoons salt |
1/2 teaspoon paprika |
1/2 teaspoon red chili powder |
1 tablespoon crushed poppy seed |
2 tablespoons crushed cashews |
2 tablespoons chopped green coriander |
Directions:
1. Soak cauliflower in about 4 cups salted water for 1/2 hour.
2. Drain and put several half cuts on the stem side of the cauliflower.
3. Steam it until tender.
4. (You may microwave at high, covered, for about 8 minutes.) Heat the oil in a wide skillet on medium to high heat.
5. Stir fry garlic and onions until translucent.
6. Add crushed ginger, green chilies, coriander, cumin, turmeric, and salt.
7. Stir until the onions are golden brown.
8. Add the remaining spices (except poppy seeds and cashews).
9. Keep on stirring.
10. Add tomatoes and 1/4 cup water to cook them.
11. Blend in the yogurt gradually and keep on stirring until the oil is separated.
12. Add crushed cashews and poppy seeds and 1/4 cup water.
13. Now add the cauliflower, head down, and coat with masala to let everything cook together for 5 to 10 minutes.
14. Place the cauliflower, stump down, in a casserole dish.
15. Coat with all the masala.
16. (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.
17. Garnish with green coriander.
18. You may also decorate with cooked green peas and pan fried potato slices.
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