Ingredients
Cauliflower florets - 20 small florets(approximately)
Potato - 2 medium size - boiled and diced into cubes
Onion -2 small- chopped finely
Tomato - 1 small
Badam - 7/8 soaked for 4/5 hours or overnight
Turmeric - 1 teaspoon
Chilli powder - 1 teaspoon
Garam masala - 1 teaspoon
Cooking oil - 1 teaspoon
salt to taste
Procedure
1.In a pan add a teaspoon of oil and saute the onions until they are transparent. Keep this aside.
2.In the same pan cook the cauliflower florets with required salt and little turmeric. Add little water, cover and cook until they are soft and tender.
3.In the meantime make a smooth paste of onion and badam. Add this to the cauliflower florets.
4. Grind the tomato separately(or you can add a teaspoon of tomato puree) and add the same to the pan
5. Add the dry masalas, boiled and diced potatoes, salt for the gravy and a cup of water. Simmer and cook for 10 minutes.
6.Garnish with fresh coriander leaves and fried cashews
This can be served with pulav or roti.
Cauliflower florets - 20 small florets(approximately)
Potato - 2 medium size - boiled and diced into cubes
Onion -2 small- chopped finely
Tomato - 1 small
Badam - 7/8 soaked for 4/5 hours or overnight
Turmeric - 1 teaspoon
Chilli powder - 1 teaspoon
Garam masala - 1 teaspoon
Cooking oil - 1 teaspoon
salt to taste
Procedure
1.In a pan add a teaspoon of oil and saute the onions until they are transparent. Keep this aside.
2.In the same pan cook the cauliflower florets with required salt and little turmeric. Add little water, cover and cook until they are soft and tender.
3.In the meantime make a smooth paste of onion and badam. Add this to the cauliflower florets.
4. Grind the tomato separately(or you can add a teaspoon of tomato puree) and add the same to the pan
5. Add the dry masalas, boiled and diced potatoes, salt for the gravy and a cup of water. Simmer and cook for 10 minutes.
6.Garnish with fresh coriander leaves and fried cashews
This can be served with pulav or roti.
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