Ingredients

How to make it

  • Parboil or microwave-cook cauliflower florets until almost done and set aside
  • Heat oil and ghee/butter in a pan/wok.
  • Add cumin seeds, fennel seeds, cloves, cardamom and cinammon and fry till the seeds splutter
  • Add in the ground paste and tomato puree and fry in medium flame until oil separates out (a nice aroma should waft up by this time)
  • Add parboiled florets, peas, salt and just enough water to bring to a thick gravy consistency, lower flame and cook with covered lid until the vegetables are done.
  • Add 1/2 tsp sugar and ketchup and mix well
  • Take off flame and mix in chopped coriander saving a little to garnish.
  • Best serve with naan/chapatti/basmati rice and raita as a main dish (especially for a vegetarian meal) or as a side with a meat dish if you like.

Reviews & Comments 3

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  • ttaaccoo 5 years ago
    This sounds so delish, Sweetooth. thank you for creating such a fabulous dish. I will try it soon. (after I return home. My mother had a pacemaker installed and an ablation procedure, and I have been taking care of her. ) 55555
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  • sweetooth 5 years ago
    Thanks sitbynellie! Do lemme know if he likes it!
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    " It was excellent "
    sitbynellie ate it and said...
    This is lovely! I added it to the 'Undercover Veggies' group - cauli is one of the few veg my husband will eat, and even then only when it is covered in melted cheese - I'll try this one!
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