by Tarla Dalal
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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.
- Combine all the ingredients in a mixer and blend well to a smooth paste using little water. Keep aside.
- Heat the oil in a broad non-stick pan, add the onions and sauté on a medium flame for 1 minute.
- Add the green chillies and tomatoes, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
- Add the cauliflower florets and salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
- Add the cornflour-milk mixture, mix well and cook on a medium flame for 2 more minutes, while stirring continuously.
- Add the paste and coriander, mix well and cook on a medium flame for another 3 minutes.
- Serve hot.
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