Cauliflower Gravy

Cauliflower Gravy


Serving Size: 4

1 big cauliflower broken into small floret
1 large onion chopped
2 tomatoes chopped
1/4 chopped shallots
6 dried chillies
1 coconut grated
1/4tsp mustard seeds
1/2tsp cumin seeds
5tsp coriander seeds
1/4 cup coriander powder
1/4tsp turmeric powder
1tsp poppy seeds
1 small cinnamon stick
3 cloves
2 cardamom pods
2tbsp ginger garlic paste
few curry leave sprig
salt to taste

Preparation Methods:
Add 2tsp oil in a heavy bottom wok and once it's heated sautes chopped shallots for 2minutes followed by coriander seeds for 1minutes followed by dried chillies,curry leave,ginger garlic paste,coriander powder,cinnamon stick,cloves and cardamon pods. Saute them till golden brown,. Finally add the grated coconut and saute for about 2 minutes making sure that the grated coconut doesn't burned. Transfer to a food processor and grind to a smooth paste.In the same wok add 1tsp oil and saute the tomatoes till soft and add the processor with poppy seed and salt and give a pulse.Remove and keep aside

In a large saucepan add 1 cup of water with salt and turmeric powder and boil the cauliflower floret for 5 minutes. Drain and keep aside.

In the same wok add another 2tsp oil and splutter curry leaves,cumin seeds and mustard for a minute followed by chopped onions. When the onions turned slightly browned add the boiled cauliflower and the grinded paste with 1 cup hot water and bring to boil. Once the gravy starts to thicken adjust the level of salt nad remove from flame. Serve hot with chopped coriander leave. This gravy is execellent for ghee or jeera rice..