Ingredients:
Cauliflower – 1, small, chopped
Coconut Milk – 200 ml
Tomatoes – 200 gms, chopped
Onion – 1, finely sliced
Tomato Puree – 1 tblsp
Almonds – 2 tblsp, chopped or sliced
Coriander Leaves – handful, chopped
Ginger – a small piece, chopped
Red Chilli Powder – 1 to 2 tsp
Garam Masala Powder – 1 tsp
Garlic – 1 clove, peeled, chopped
Red Chillies – 2, chopped
Coriander Seeds – 1/2 tsp
Cumin Seeds – 1/2 tsp
Salt as per taste
Oil as required
Method:
1. Heat a pan over medium flame.
2. Fry the cumin seeds and coriander seeds for 30 seconds.
3. Remove and grind together with garlic, garam masala powder, 1 red chilli, red chilli powder, almonds, coriander leaves and half of the ginger to a smooth paste. Add little water if required.
4. Add the tomato puree and mix well.
5. Keep aside.
6. Heat little oil in a pan over medium flame.
7. Add the ginger, remaining red chilli and onions.
8. Saute until onions turn soft.
9. Add the ground paste and reduce flame to low.
10. Simmer for 5 to 10 minutes.
11. Add the coconut milk, tomatoes and 250 to 300 ml of water.
12. Bring to a boil and simmer on low flame for 5 minutes.
13. Add the chopped cauliflowers and cover with a lid.
14. Cook for 10 to 15 minutes.
15. Transfer to a serving dish.
16. Garnish with coriander leaves.
17. Serve hot with basmati rice.
Note: Actual recipe image might be different.
