| Ingredients: 1 (med.) trimmed, stalk removed cauliflower 1 1/2 Cup(s) (or as desired) oil for frying 4 Tablespoon(s) ghee 1 Teaspoon(s) mustard seeds 2 1 finely chopped, 1 quartered onion, yellow 4 cloves 4 peppercorns 3 bay leaves 1 Inch(s) cinnamon stick 1 cardamom, black 3 Clove(s) or more garlic 1 1/2 Inch(s) ginger 6 1/2 Tablespoon(s) water 1 Tablespoon(s) toasted coriander seeds 1 Teaspoon(s) toasted cumin seeds 1 Teaspoon(s) turmeric 1 toasted mace 1/4 Teaspoon(s) ground nutmeg 1 1/2 Teaspoon(s) Sea salt 1 Can(s) 14 oz tomatoes, diced canned 8 Ounce(s) peas, frozen 2 Tablespoon(s) chopped coriander |
Directions:
In short, this recipe is in 3 steps: 1. Deep fry the cauliflower to brown it. 2. Toast the spices & make the ginger/garlic/onion paste 3. Make the gravy, then slow cook the cauliflower in the gravy while basting and turning. Instructions: 1. Heat the oil in a deep pan and fry the whole cauliflower over medium heat until golden brown on all sides. Drain and set aside. 2. Toast and grind the coriander seeds, cumin seeds, red chilies, and mace. 3. Heat ghee in a dutch oven. When hot, add mustard seeds and fry until they start crackling. 4. Add second, finely chopped onion, cloves peppercorns, bay leaves, cinnamon and cardamom, and fry over medium heat until golden brown. 5. While the onions and spices are frying, in a blender, make paste of ginger, garlic, 1 onion quartered, and 3T water. 6. Once onions are golden brown, pour in paste and cook until it becomes golden brown. 7. Stir in toasted/ground spices, plus turmeric, nutmeg, and salt. 8. Stir in tomatoes and cook until all liquid has been absorbed and ghee appears on the surface of the mixture. Add 3.5T water and cook until the water has been absorbed. (?) 9. Place cauliflower in the pan and baste it thoroughly with the sauce. Cover and cook on a low heat, turning the cauliflower over gently every 5 minutes until it is cooked. 10. (Optional) While cauliflower is cooking, heat deep-frying oil and fry the chips until golden brown. Cook peas in boiling water for a few minutes until tender. 11. Place cauliflower in a large serving dish and surround with the chips and peas. Sprinkle over the garnish ingredients and serve hot with puris, dal and pulao. |