While planning for this week's theme, I made several new curries other than what I have posted for the past two days.Of the other curried in the drafts, this is my favorite. I have added a little kauri methi[dried fenugreek leaves] to give it a 'North Indian' touch. This curry goes well with rice and roti.
Here is what we do.....
1. Select a medium sized cauliflower and break it into florets.
Let it rest in hot water .Add a tablespoon of salt to that water and keep aside.
2. Heat 2 teaspoons oil in a pan and add 1 teaspoon saunf / fennel seeds.
3. When the fennel seeds sizzle,
add 1 onion, sliced, 2 cloves of garlic, grated and 1" piece ginger grated, a few curry leaves to the pan.
Saute till the onions turn soft.
4. Add 1 chopped tomato
and cook till the tomato is mushy.
5. Add a teaspoon each of garam masala, red chilli powder,Coriander powder,
1/4 teaspoon of turmeric powder and salt to taste
6.Mix well.Discard the water that has the cauliflower and add the florets to the pan.
7.Mix well and add 1 cup of water.
8.Cover and cook till the florets are soft but not mushy.
Stir a couple of times in between to prevent burning the florets and masala.
Add more water if needed.
When the cauliflower is cooked add 1 tablespoon kasuri methi
9.Mix well and cook on sim mode[minimum heat] for a few minutes and remove from heat.
Serve with Rice / Roti
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