1 Small head of Cauliflower 2-3 Cups of Cauliflower Florets
4 tbsp vegetable oil
1 large onion Finely Chopped
1 tbsp Ginger garlic paste
1 large tomato finely chopped
1 tsp turmeric powder
1 tbsp Kashmiri chilli powder
1 tsp roasted cumin powder
1.5 tsp Coriander powder
1 tsp garam masala
200 ml coconut milk
Salt to taste
Fresh Coriander leaves for garnishing
Cut cauliflower into small florets. Clean, Drain excess water and keep aside.
In a pan heat 1 tablespoon oil. Once medium hot, add cauliflower florets. Add a pinch of salt and turmeric. Fry on Medium-High heat till you see small brown spots on the florets. Keep stirring to avoid burning.
When the florets are almost ¾ cooked and have brown spots, remove from the pan and keep aside.
In the same pan add remaining oil. When the oil is hot add chopped Onions. Cook till onions are soft, translucent and start to brown.
Add Ginger Garlic paste. Fry till the raw smell is gone. Then add chopped tomato.
Cook tomatoes till they are soft and mushy. The mixture should start coming together by now.
Add all dry spices Turmeric Powder, Cumin powder, Coriander powder and chili powder. Fry the mixture until oil starts separating from the mixture from the sides. ( You might add few drops of water to prevent burning)
Add roasted Cauliflower florets. Mix till the florets are coated well with the spice mixture. Add garam masala and salt. Cook covered on low heat for 5 mins.
Then add Coconut milk. Cover the lid and bring the curry to a boil. Then reduce the flame, Cook for another 5 minutes or till cauliflower is cooked.
Garnish with fresh coriander leaves. Serve along with rice/roti/naan
Recipe by The flavours of Kitchen