CAULIFLOWER MASALA

All would have tried cauliflower as a side dish  in the way of gopi manchurian, gopi mutter, aloo gopi, and  also gopi khuruma. This is my own fusion cauliflower masala. It came out well and we enjoyed with our family. It needs few simple ingredients, so everyone can try it at home when cauliflower is available at your kitchen.


Ingredients:


1. Onion - 2, thinly sliced
2. Tomato - 3, finely chopped
3. Cauliflower pieces - 2 cups ( cleaned in hot water)
4. Turmeric powder - 1 tsp
5. Red chilli powder - 2 tsp
6. Green peas - 1 tbs ( optional)
7. Salt - as required


To Grind:


1. freshly grated Coconut - 2 tbs
2. Coriander seeds - 2 tsp
3. Ginger - a small piece
4. Garlic - 4 cloves


Seasoning:


1. Jeera (cumin) - 1 tsp
2. Oil - for cooking
3. finely chopped coriander leaves - 1 tsp


Method:


1. Heat oil in a pan, add jeera for seasoning.  


2. Once the jeera gets brown colour, add thinly sliced onions and finely chopped tomatoes.


3. Keep frying until the tomatoes gets well smashed. 


4. Add salt, turmeric power, red chilli powder and give a stir for 1 more minute. Add  a tsp of oil if it sticks to the pan. 


5. Add 1 cup of water to the pan, add the cleaned cauliflower florets and close the pan with a lid. Allow to cook for a minimum of 5 minutes or until the cauliflower is well cooked absorbing all flavours.


6. In the meanwhile, grind coconut, coriander seeds, ginger and garlic in a blender to a fine paste adding required amount of water. 


7. Add the grind paste to the gravy, stir well. Allow to cook for 3-4 more minutes or until the raw smell goes. This particular cauliflower masala tastes good if it is in semi -gravy consistency. So if you required the gravy to be thinner, you can add water at this stage and cook.


8. Once the masala is ready, transfer to a serving bowl. Sprinkle coriander leaves on top.  Serve hot with roti, pulka, white rice or jeera rice.