Monday, February 28, 2011

Cauliflower curry


250 g Cauliflower, cut into florets
Oil for deep frying
50 g onions
2 green chilies
25 g cloves of garlic
20 g ginger
2 tomatoes made into a puree
2 tsp red chili powder
1 tsp coriander powder
2 tsp garam masala powder
1/2 tsp turmeric powder
Salt to taste.

• First deep fry the washed cauliflower flowerets and keep aside.
• Now heat 2 tblsp oil in a wok.
• Make a paste of onions, green chilies, ginger and garlic and put it in the wok.
• Saute till it changes color and add the tomato puree to it.
• Now add all the spices, salt and saut etill oil separates.
• You can now add the flowerets, a cup of water and mix well.
• Garnish with chopped fresh coriander

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