Cauliflower Curry

Preparation Time: 15 mins
Cooking Time: 15 mins
Makes 4 servings
Ingredients

• 2 1/2 cups grated cauliflower
• 1 1/2 cups roughly chopped tomatoes
• 2 tbsp oil
• 1 cup finely chopped onions
• 1/2 tsp turmeric powder (haldi)
• salt to taste
• 1/2 cup crumbled paneer (cottage cheese)

To Be Ground Into A Smooth Spicy Paste (using A Little Water)

• 5 green chillies , roughly chopped
• 6 to 7 garlic (lehsun) cloves
• 25 ginger (adrak)
• 3 cloves (laung / lavang)
• 3 cardamoms
• 5 to 6 black peppercorns (kalimirch)
• 1 tsp cumin seeds (jeera)
• 1 1/2 tsp chilli powder

For The Garnish

• 2 tbsp finely chopped coriander (dhania)

For Serving

• parathas

Method

1. Blend the tomatoes in a mixer to a smooth pulp and keep aside.
2. Heat the oil in a deep non-stick kadhai, add the onions and sauté on a medium flame for 3 to 4 minutes or till they turn golden brown in colour.
3. Add the prepared spicy paste and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
4. Add the cauliflower, turmeric powder, tomato pulp and salt and mix well. Cover and cook on a medium flame for 5 to 7 minutes, while stirring occasionally.
5. Add the paneer, mix well and cook on a medium flame for 1 to 2 minutes.
6. Garnish with coriander and serve hot with parathas.