April 17, 2017


Cauliflower florets  - 300 gms
Ginger garlic paste - 1 tbsp
Green chillies -2 (chopped)
Turmeric - 1/2 tsp
Cumin powder - 1 tsp
Coriander powder - 1 1/2 tsp
Tomato puree - 2 tbsp
Salt to taste
Oil- 2 tbsp

For garnishing:
Coriander leaves -  small bunch


  • Boil the cauliflower florets in salted water for 4-5 minutes till they become just tender.
  • Drain out the water and grind coarsely in a food processor to obtain a coarse paste.
  • Heat oil in a kadai, fry the ginger garlic paste then add cauliflower and remaining ingredients.
  • cook in low flame stirring time to time for at least 12-15 minutes.
  • Serve garnished with coriander leaves.

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