Last time when I went for my vegetable shopping I saw these small baby cauliflowers and I just longed to buy them and cook something with them and by the time I reached home I knew what…
This is one preparation which I was longing to make again. I’d made this ages back probably before I got married and then never made it again. The baby cauliflowers tempted me to try this again after so many years and it was indeed a happy experience cooking it, though I must admit such rich curries are a rarity at my place and hence cooking them is a happening experience.
Thanks for all the prayers for my Mom’s health, I’m still shuttling between home and hospital and just managed to post this from my drafts. Mom feels much better now.
Ingredients for the curry ( serves 6-8)
3 large onions
2 large tomatoes
2 tbsp. ginger-garlic paste
5-6 tbsp. watermelon (magaz) seed paste
2 tbsp. coriander pwd
1 tsp. roasted kasoori methi crushed
2 tsp. red chilli pwd
1/2 tsp. turmeric pwd
1/2 tsp. garam masala
and 4 small baby cauliflowers
Cook the cauliflower in boiling water with 1 tsp. salt and a pinch of turmeric till half done.
Strain and pat dry and then deep fry in oil till golden in colour. Remove on a kitchen towel.
Grind the onions and sauté them in the oil till the raw smell disappears.
Now add the g&g paste and sauté again.
Puree the tomato and add it to the onion paste, cook till oil separates.
Tip in the turmeric, chilli pwd and coriander pwd followed by the melon seed paste and cook again.
Now add the fried cauliflowers and kasoori methi, mix, cover and cook.
Before serving mix in the garam masala.