Cauliflower Curry

4/5 stars  100% LIKED IT    2 REVIEWS ALL GOOD

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Tomatoes, onions and an aromatic spice paste overpower the blandness of cauliflower, making this cauliflower curry a lip-smacking delight. Throw in a handful of crumbled paneer to add more body to the subzi and make it more appealing too.

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Preparation Time:    Cooking Time:     Makes 4 servings
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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 mm (1”) piece 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

  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.

RECIPE SOURCE : Desi KhanaBuy this cookbook
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 on 26 Jan 15 01:49 PM

a bit too spicy
 on 15 Oct 12 10:03 AM

Cauliflower, tomatoes and paneer mashed into a spicy Bhurji.