Guncha-o-bahar

Preparation:20 mins
Cook: 30 mins
Total Time: 50 mins
Servings: 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

Clean cauliflower cut into large florets and boil water, 8 cups in handi add turmeric salt and lemon juice.Blanch for 5 mins, drain.Marinate with the prepared marination for 15 minutes.Drain of the excess marinade.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.For the gravy, heat the ghee in a kadhai and add the onions nad saute for 4 minutes.Add the almond paste and tomato puree and saute until the fat leaves the masala.Add the curds and garam masala and cook for 1 minute.
How to proceed
How to proceedArrange 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.Serve with phullka.