Cauliflower Indad

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Yet another dish made with the versatile cauliflower. Since gobhi has a bland flavour, it can go well with any gravy and combination of spices. Here is a wonderful treat for all you spice lovers. To enhance the dish's allure, use fresh cauliflower and keep the florets slightly big in size.

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Preparation Time:    Cooking Time:     Makes 4 servings
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  1. Heat a thick iron tava (griddle) on a medium flame and when hot, add the cumin seeds, peppercorn, cinnamon, cardamoms, cloves and roast for about 10 seconds.
  2. Add the red chillies and roast for 10 more seconds.
  3. Add the onions, garlic, turmeric powder, ginger-green chilli paste and ¼ cup of water and blend to a smooth paste in a mixer.
  4. Heat a non-stick kadhai on a medium flame and when hot, add the paste and salt and dry roast for 3 to 4 minutes while stirring continuously
  5. Add the cauliflower, tamarind paste, vinegar, 1 cup of water and bring to boil.
  6. Simmer for about 5 minutes and serve hot garnished with coriander.

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 on 21 Nov 12 05:34 AM

It is spicy, no doubt; aroma was good. But still we prefer other curries with tomato and coconut. Somehow we will finish this curry, but don't think we will do this again. Tamarind and vinegar give weird taste.
 on 27 Dec 10 11:19 PM

Its a great dish to use cauliflower in! infused with spices, the aroma fills in the house! lovely dish!