. Recipes: ROASTED CAULIFLOWER IN CREAMY TOMATO SAUCE

ROASTED CAULIFLOWER IN CREAMY TOMATO SAUCE

ROASTED CAULIFLOWER IN CREAMY
TOMATO SAUCE


INGREDIENTS:
1 Medium Size Cauliflower,

2-3 tbsp Khoya / Mawa  Grated,
2 Onions,
1/2 tsp Salt,
2 tsp Red Chilli Powder,
3 -4 Green Chillies,
1 tbsp Ginger Paste,
1 tbsp Garlic Paste,
1/4 tsp  Turmeric Powder,
2 Tomato large size,
1 tsp Coriander Powder,
1/2 tsp Cumin Powder,
2 tbsp Cashew nut paste - (soak about 5 to 6 cashew nut in warm water and ground to paste),
4-5 tbsp Coriander Leaves to garnish,
2-3 tbsp Fresh Cream to garnish,
2-3 tbsp Sugar,
Oil.

TO GROUND::
1/2 inch Cinnamon,

2  Green Cardamon,
3  Cloves.

TEMPERING:

1 tsp  Cumin seeds,
1 Bay leaf.





PREPARATION:

Ground the cinnamon, cloves and cardamon into coarse powder. Remove the stem and clean the cauliflower, Separate each florets with your hands or cut medium size florets. Blanch the cauliflower florets in water with 1 tsp salt and a pinch of turmeric powder.Remove them and keep it aside. Heat oil in a pan and add 2 tbsp of oil. Once hot enough place the florets and roast them few minutes on both sides till they are 90% cooked. Remove and keep it aside. In the same pan add cumin seeds and bay leaf, once cumin starts to brown add minced onion and green chillies. Saute till onion turns light brown in color and all the water is evaporated. Add ginger garlic paste and fry till raw smell disappears. Add tomato puree, sugar and stir in. Saute for 4 to 5 minutes. Add in the turmeric powder, coriander powder and red chilli powder. Fry for few seconds. Now add roasted cauliflower and coast well with the masala.  Add enough salt and pour 1/2 cup to 1 cup of water. Bring the water to boil, now add cashew nut paste. Allow it simmer till cauliflower is done. Add in the ground cinnamon, cardamon and cloves. Cook for 1 to 2 minutes. Turn off the heat and add the fresh cream, garnish it with coriander leaves and khoya. ROASTED CAULIFLOWER IN CREAMY TOMATO SAUCE is ready to serve. Serve hot with Roti or Rice Pilaf.

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