Cauliflower in Mugalai Gravy!- 1 teaspoon Garam masala
-1 teaspoon Chilli Powder
- 3 green Chillies
-1 tablespoon Ginger,
-1 tablespoon Garlic finely chopped
-1 teaspoon Cumin seeds
-2 teaspoons Coriander seeds
-1" piece Cinnamon broken or 1 teaspoon Ground Cinnamon
-4- 5 green Cardamoms
-2 tablespoons Cashewnuts
-2 tablespoons Cashewnuts
-2 large Onions finely sliced
-4 tablespoon milk
-1 cup Tomato puree (Hunt Tomato puree is good)
-1 cup water
-2 tablespoon Grated Paneer
-4 tablespoon oil
salt to taste
-Fresh cream and
-finely chopped cilantro sprigs for garnishing
Proceedure:
1. In a cast pan toast together cumin seeds, coriander seeds, cinnamon, cardamoms and cashewnuts till they are slightly brown and aromatic. Add 2 teaspoon of oil and fry the onion till it turns golden brown. Allow to cool. Grind together onions, toasted spices, green chillies and chopped ginger-garlic. The key here is make sure the mixture is completly ground well into fine paste.
In a stock pot bring enough water and a little salt to a rapid boil. Turn the stove off and then place the cleaned cauliflowers in hot water for about 10 minutes. Make sure the cauliflowers dont cook too much, otherwise it looses its shape and becomes tender and mushy. We are trying to retain the shape of the cauliflower.
Heat half the oil in a heavy-bottomed pan till hot. Add the cauliflower. Cover and cook while stirring occasionally on medium level till the cauliflowers are browned lightly and cooked. It is very important that when you fry the cauliflower you are gentle with it. Make sure it does not loose shape. Slowly remove fried cauliflowers and set aside.
Add the remaining oil, heat it till hot and fry the paste on till the oil separates. Add the turmeric powder, garam masala . Add the tomato puree, water and sprinkle salt to taste. Mix well. Reduce the flame and add the milk slowly while stirring to get a thick gravy. Add little of this mixure on to the cauliflower. While the cauliflower marinates in the gravy for sometime add some water to the remaining gravy to get a desired consistency. Add some of the chopped fresh coriander, grated paneer and simmer for about 5 minutes.
Pour the gravy into a bowl. Now place the stuffed cauliflowers in the same pan and pour the gravy over it evenly. Cover tightly and keep on low flame for about 5 minutes or till it is heated through fully. Alternatively arrange the cauliflowers topped with gravy on a serving plate and heat through in a preheated oven.
Garnish with fresh cream and finely chopped coriander leaves.
In a stock pot bring enough water and a little salt to a rapid boil. Turn the stove off and then place the cleaned cauliflowers in hot water for about 10 minutes. Make sure the cauliflowers dont cook too much, otherwise it looses its shape and becomes tender and mushy. We are trying to retain the shape of the cauliflower.
Heat half the oil in a heavy-bottomed pan till hot. Add the cauliflower. Cover and cook while stirring occasionally on medium level till the cauliflowers are browned lightly and cooked. It is very important that when you fry the cauliflower you are gentle with it. Make sure it does not loose shape. Slowly remove fried cauliflowers and set aside.
Add the remaining oil, heat it till hot and fry the paste on till the oil separates. Add the turmeric powder, garam masala . Add the tomato puree, water and sprinkle salt to taste. Mix well. Reduce the flame and add the milk slowly while stirring to get a thick gravy. Add little of this mixure on to the cauliflower. While the cauliflower marinates in the gravy for sometime add some water to the remaining gravy to get a desired consistency. Add some of the chopped fresh coriander, grated paneer and simmer for about 5 minutes.
Pour the gravy into a bowl. Now place the stuffed cauliflowers in the same pan and pour the gravy over it evenly. Cover tightly and keep on low flame for about 5 minutes or till it is heated through fully. Alternatively arrange the cauliflowers topped with gravy on a serving plate and heat through in a preheated oven.
Garnish with fresh cream and finely chopped coriander leaves.
Serve it with Jeera rice or Roti/Nan
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