Serve these hot cauliflowers with chapattis.
Cauliflower ½ kg
Salt to taste
Ginger Garlic Paste 1 tbsp
Onion (medium) 1
Lemon Juice 2 tbsp
Red Chili Powder 1 ½ tsp
Coriander Powder 1 tsp
Aniseeds 1 tsp
Dalda VTF Banaspati as required
Turmeric 1 tsp
Vinegar 2 tbsp
Gram Flour 2 tbsp
Cumin Seeds Powder 1 tsp
Hot Spice Powder ½ tsp
Yogurt 1 cup
Almonds 10 -12
Khoya 1 cup
Kewra Essence 1 tsp
Milk 2 tbsp
Pour 5 – 6 cups of water in a pan with a pinch of salt, lemon juice, pinch of turmeric and simmer. Separate the florets of cauliflower and boil them in the water for 3 – 4 minutes. Strain and rinse with cold water.
Mix gram flour, cumin seed powder, ginger garlic paste, half tsp of red chilies and vinegar in a bowl. Marinate the cauliflower in the mixture for 15 – 20 minutes.
Heat Dalda VTF Banaspati in a wok for 4 – 5 minutes over medium heat, fry the cauliflowers in it till golden.
Blend tomatoes and almonds, add yogurt, khoya, coriander powder, turmeric, aniseeds, red chili powder and salt in the mixture and mix well. Add kewra essence and milk to the mixture.
In a pan heat 2 – 3 tbsp of Dalda VTF Banaspati for 2 – 3 minutes over low heat, add the chopped onion and fry till golden.
Add the blended tomato mixture into the oil and cook till the oil separates. Pour in the yogurt.
Keep stirring until the gravy thickens, add the fried cauliflower and sprinkle with hot spice.