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2 very small whole cauliflowers
4 tbsp oil

3 onions sliced finely
3 tomatoes roughly chopped
1 piece ginger chopped
2 tbsp curd
tsp garam masala
tsp red chilli powder
tsp amchoor
Salt to taste
cup boiled peas to garnish

1.  Remove stem of cauliflower. Wash whole cauliflowers. Wipe dry with a clean towel.

2.  Heat 5-6 tbsp oil in a kadhai. Put one cauliflowers with flower side in oil. Cover and cook on medium flame,
     stirring occasionally till the cauliflower turns golden and gets cooked. Remove from oil. Fry the second
     cauliflower also and keep aside.

3.  To prepare masala, grind onions to a paste.

4.  Heat tbsp oil in a clean kadhai. Add the chopped tomatoes and ginger. Cook for 4-5 minutes till they turn
     soft. Grind the cooked tomatoes to a paste.

5.  Heat 3 tbsp oil in a kadhai. Add the onion paste, cook till onions tum brown.

6.  Add cooked tomato paste. Cook for 3-4 minutes on low flame till masala turns dry.

7.  Add well beaten curd. Cook till masala turns reddish again.

8.  Add red chilli powder, amchoor and garam masala. Add salt to taste. Cook for 1 minute.

9.  Add 2-3 tbsp water to get a thick, dry masala. Boil. Cook for 1 minute on low flame. Remove from fire.

10. Insert a little masala in between the florest of the fried cauliflower.

11. To serve, arrange the cauliflowers on a platter. Add 3-4 tbsp water to the masala to make it a little thin. Boil.
      Pour over the arrange cauliflowers. Heat in a  preheated oven.


       Heat the cauliflowers in a kadhai. In 1 oil. Heat the masala separately by adding 2-3 tbsp water. Arrange
       the heated cauliflower on a serving platter. Poue the masala over it.

           Sprinkle some boiled peas on it and on the sides. Serve.


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