INGREDIENTS
CAULIFLOWER- 1
ONION-2
TOMATO-1
GINGER- 1 INCH PIECE
GARLIC- 1 CLOVE
GREEN CHILLIES - 2
CURRY LEAVES
CORIANDER LEAVES
RED CHILLY POWDER- 1 TABLESPOON
CORIANDER POWDER- 2 TABLESPOONS
TURMERIC POWDER- 1/4 TABLESPOON
ALL SPICES / GARAM MASALA POWDER- 1/2 TABLESPOON
BAY LEAVES- 1
CLOVES - 4
PEPPER CORN - 6
OIL
SALT
PREPARATION
SEPARATE CAULIFLOWER FLORETTES
CLEAN WELL
MARINATE WITH SALT AND SHALLOW FRY IN OIL
GRIND 1 ONION, TOMATO, GARLIC AND GINGER WITH WATER
HEAT OIL
ADD BAY LEAF, CLOVES AND PEPPER
ADD 1 CHOPPED ONION
FRY TILL BROWN
NOW ADD ALL POWDERS
FRY TILL RAW SMELL GOES
ADD GREEN CHILLIES, CURRY LEAVES
FRY FOR A MINUTE
NOW ADD GROUND PASTE AND CAULIFLOWER
COOK WELL IN LOW FLAME TILL GRAVY THICKENS
GARNISH WITH CORIANDER LEAVES
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