Tuesday, May 19, 2009

Tangy Cauliflower with Kasoori Methi


Ingredients

1 Med size cauliflower cut into med size florets

1 capsicum cut into cubes

To Marinate

1 tsp red chilli powder

1 tsp turmeric powder

1 tsp maida

salt to taste

For the gravy

1 tsp cumin seeds

3 chopped green chillies

1 white onion finely chopped

7-8 garlic cloves finely chopped

1 ' ginger finely chopped

2 tbsp cream

1/2 cup well beaten curds

1 tsp coriander powder

1 tomato finely chopped

1 tsp red chilli powder

2 tsp garam masala powder

2 tbsp crushed kasoori methi

1 tbsp finely chopped coriander leaves

2 tbsp oil

salt to taste

Method

  • Parboil the cauliflower for 5-10 minutes and then drain it and keep aside
  • Marinate it with red chilli powder,turmeric powder,salt,maida and sprinkle a little water,mix it well and keep it for 5 minutes and then shallow fry it till crispy and then keep aside and in the same oil shallow fry the capsicum for 1-2 minutes and then keep it aside
  • Heat oil in a pan, add cumin seeds and fry, when it crackles add green chillies,onion,garlic,ginger,and fry till transparent
  • Add garam masala powder,red chilli powder,coriander power,1 tbsp kasoori methi,salt and fry for 1-2 minutes, then add curds,cream and fry for 2-3 minutes
  • Add chopped tomatoes and fry for 5 minutes, then add capsicum,cauliflower and mix well 
  • Add 1/4 cup water and cover and cook for 10 minutes till the gravy is thick and the vegetables gets blended well with the masala
  • Lastly add remaining kasoori methi and coriander leaves and then serve hot with roti