Kadhai Cauliflower

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Delve into the traditional indian fare with the mouthwatering vegetable recipe, kadai cauliflower. The perfect mix of spices, tomatoes and cream along with the cauliflower florets cooked in a kadai or metallic utensil render a delicious flavour to the gobhi dish.

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Kadhai Cauliflower recipe - How to make Kadhai Cauliflower

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Preparation Time: 20 mins Cooking Time: 20 mins Total Time: 40 mins 4Makes 4 servings
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Ingredients

1 medium cauliflower , cut into big florets
2 tbsp oil
2 slit green chillies
1/2 tsp crushed ginger (adrak)
1/2 tsp crushed garlic (lehsun)
1/2 tsp cumin seeds (jeera)
1 capsicum , shredded
1 onion , grated
1 tomato , peeled and chopped
1 tsp finely chopped coriander (dhania)

T Be Blended Into A Smooth Paste
1/2 cup water
1 tsp chilli powder
1/2 tsp coriander (dhania) powder
1/2 tsp garam masala
turmeric powder (haldi)
2 tbsp beaten curds (dahi)
2 pinches asafoetida (hing)

Method

In a deep pan, boil enough water and the cauliflower and blanch for 3 minutes.
Drain and keep aside.
Heat the oil in kadhai and add the green chillies and saute for 10 seconds.
Remove from the oil and keep aside.
In the same oil, add the cumin seeds and when the seeds crackle, add the ginger, garlic and capsicum and saute for 2 minutes.
Add the onions and tomatoes and saute for 2 minutes.
Add the prepared masala paste, mix well and cook till oil separates.
Add the cauliflower, mix gently and cook till the oil leaves the sides and cauliflower is cooked.
Serve hot garnished with coriander and fried chillies.