Royalculiflower
By Anand Lila devi dasi
Ingredients
•Big cauliflower cut in florets......1
•Ghee/oil...................................3Tbsp
•Cumin seeds..............................1 Tsp
•Turmeric powder.......................1 Tsp
•Almonds....................................½ C
•Fresh coriander leaves..............½ bunch
•Ginger grated............................2Tbsp
•Green chilies..............................2
•Asafetida powder......................¼ Tsp
•Cinnamon stick..........................1 inch
•Cloves...............................4
•Fennel seeds......................½ Tsp
•Coriander powder............1 Tsp
•Amchur powder
•(dry mango powder).......½ Tsp
•Garam masala.................1 Tsp
•Salt...................................1 ¼ Tsp
•Water...............................1 C
•Yogurt...............................1 C
Preparation
1)Heat
2Tbsp ghee/oil in a frying pan; add the cumin seeds,
whenthey
darken a few shades, add ½ Tsp
turmericpowder and quickly drop in
the cauliflower pieces. Turning often,
cookuntil tender. Keep aside.
2)Process the almonds, fresh
corianderleaves, ginger and green chilies to a
smooth paste adding little water
ifnecessary.
3)Heat 1 Tbsp of ghee/oil in a saucepan
overmoderate heat; add
asafetida powder, cinnamon, cloves andfennel
seeds. Fry the spices until
it gives a nice aroma. Pour
thealmond-coriander paste. Add ½ Tsp
turmeric powder, the remaining spices
andsalt. Cook on low heat until
ghee/oil oozes out from the
almond-spicepaste. Add the fried cauliflower
and water. Bring to a boil, reduce the
heatand cook for 5-10 minutes. If
you like a thinner sauce, more water can
beadded. Fold in the yogurt.
Take off from the heat. Serve with rice
orIndian flatbreads (chapatis).
Serves
4-5
