Guncha-o-bahar

Preparation Time: 20 mins
Cooking Time: 30 mins
Makes 4 to 5 servings
Ingredients

• 1 medium cauliflower
• 1 tsp turmeric powder (haldi)
• salt to taste
• 2 tbsp lemon juice

To Be Mixed Together For Marination

• 4 tsp ginger (adrak) paste
• 4 tsp garlic (lehsun) paste
• 1 tsp chilli powder
• 7 tbsp vinegar
• oil for deep frying

For The Gravy

• 6 tbsp ghee
• 1/3 cup chopped onions
• 5 tsp almond (badam) paste
• 1/4 cup tomato puree
• 1 cup curds (dahi)
• 1/2 cup grated mava
• 1 tsp coriander (dhania) powder
• 2 tbsp fennel seeds (saunf) powder
• 1/2 tsp chilli powder
• 1/2 tsp turmeric powder (haldi)
• salt to taste
• 1/2 tsp garam masala
• 1 tsp saffron strands
• 1 tbsp milk

For Dusting

• 1/3 cup besan (bengal gram flour)
• 1/2 tsp cumin seeds (jeera) powder

Method

1. Clean cauliflower cut into large florets and boil water, 8 cups in handi add turmeric salt and lemon juice.
2. Blanch for 5 mins, drain.
3. Marinate with the prepared marination for 15 minutes.
4. Drain of the excess marinade.
5. Combine the cumin seeds powder and besan and dust the marinated florets with this mixture then heat oil in a pan deep fry until light brown.
6. For the gravy, heat the ghee in a kadhai and add the onions nad saute for 4 minutes.
7. Add the almond paste and tomato puree and saute until the fat leaves the masala.
8. Add the curds and garam masala and cook for 1 minute.

How to proceed

1. Arrange the deep fried florets in a shallow casserole pure on the gravy sprinkle saffron put on dam in the pre heated oven 8-10 minutes.
2. Serve with phullka.