A traditional Amritsari dish where cauliflower is cooked in a yoghurt masala. A Nita Mehta recipe, from her book on Amristari food. Really yummy dish, that goes very well with hot phulkas or chappatis.
1 medium cauliflower, cut into medium sized florets
2 onions chopped
1 tsp cumin/jeera seeds
1 1/2 Tbsp ginger-garlic paste
2-4 green chillies, chopped
salt to taste
1/4 tsp red chilli powder
1/4 tsp garam masala powder
2 tsp dry fenugreek leaves/kasoori methi
1/2 cup yogurt, whisked
1 tomato cut into large chunks
1 capsicum, cut into cubes
3-4 Tbsp oil
- Heat oil in a non-stick pan and fry the cauliflower florets until lightly browned. Remove the florets from the oil and keep aside.(The original recipe calls for the deep frying of the cauliflower florets until light brown in colour. I didn't do that for the fear of deep fried ingredients,but this way also the curry tasted very good. The deep fried version may be more tastier perhaps..anyhow, I was happy with this outcome too)
- In the same pan, add the cumin seeds. Once they turn golden add the chopped onions. Saute till transparent.
- Add the ginger-garlic paste, green chillies, salt, chilli powder, garam masala powder, kasoori methi and yoghurt.
- Stir fry for 2-3 minutes until the water from the yogurt is almost evaporated and the masala is somewhat dry.
- Add the capsicum and tomato. Stir fry for 1-2 minutes.
- Add the fried cauliflower florets and mix well. Cook on low flame for 2-3 minutes until the masala blends well with the cauliflower.
- Serve hot with chappatis or phulkas.