Creamy Cauliflower

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A creamy, soothing curry made with cauliflower, onions and tomatoes in a mildly-flavoured white base. Onion, ginger and chillies together give the curry a very pleasant flavour without any overpowering spices. It is interesting to note that the ‘creamy’ consistency is brought about using a combination of cornflour and milk, and without typically rich ingredients like butter or cream; this makes the Creamy Cauliflower relatively easier to digest too.

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Preparation Time:    Cooking Time:     Makes 2 servings
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1 1/2 cups boiled cauliflower florets
1 tbsp oil
2 tbsp finely chopped onions
1/2 tsp finely chopped green chillies
1/2 cup finely chopped tomatoes
salt to taste
1 tbsp cornflour dissolved in 1/2 cup cold milk
2 tbsp finely chopped coriander (dhania)

For The Paste
1/4 cup roughly chopped onions
3 green chillies , roughly chopped
2 ginger (adrak)
salt to taste

For the paste

  1. Combine all the ingredients in a mixer and blend well to a smooth paste using little water. Keep aside.

How to proceed

  1. Heat the oil in a broad non-stick pan, add the onions and sauté on a medium flame for 1 minute.
  2. Add the green chillies and tomatoes, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
  3. Add the cauliflower florets and salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
  4. Add the cornflour-milk mixture, mix well and cook on a medium flame for 2 more minutes, while stirring continuously.
  5. Add the paste and coriander, mix well and cook on a medium flame for another 3 minutes.
  6. Serve hot.

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 on 21 Feb 15 09:03 AM

I was so bored of having the typical cauliflower subzi. This recipe is a great change. You can have this subzi just like that also, its so delicious. It goes well with rotis and phulkas also. The paste of onions and green chillies gives a good spice to it.