KI SUBZI (CAULIFLOWER VEGETABLE)
2 very small whole
4 tbsp oil
3 onions – sliced finely
3 tomatoes – roughly chopped
1” piece ginger – chopped
2 tbsp curd
½ tsp garam masala
½ tsp red chilli powder
½ tsp amchoor
Salt to taste
¼ cup boiled peas – to garnish
of cauliflower. Wash whole cauliflowers. Wipe dry with a
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.
masala, grind onions to a paste.
Heat ½ 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.
Heat 3 tbsp
oil in a kadhai. Add the onion paste, cook till onions
tomato paste. Cook for 3-4 minutes on low flame till
masala turns dry.
beaten curd. Cook till masala turns reddish again.
chilli powder, amchoor and garam masala. Add salt to
taste. Cook for 1 minute.
Add 2-3 tbsp
water to get a thick, dry masala. Boil. Cook for 1
minute on low flame. Remove from fire.
a little masala in between the florest of the fried
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
Sprinkle some boiled peas on it and on the sides. Serve.
Heat the cauliflowers in a kadhai. In 1
oil. Heat the masala separately by adding 2-3 tbsp
the heated cauliflower on a serving
platter. Poue the masala over it.