Roghani Phoolgobhi (cauliflower Cooked In Tomatoes And Brown Oni

Total Time: 1 hr Preparation Time: 25 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 1/2 kg cauliflower floret, steamed
• 2 onions, sliced
• 3 teaspoons ginger-garlic paste
• 1/2 teaspoon garam masala powder
• 3 bay leaves
• 1 1/2 cups tomato puree
• 1 teaspoon red chili powder
• 1/2 teaspoon turmeric powder
• 3 tablespoons beaten yoghurt
• 1 tablespoon coriander leaves, chopped
• 1 teaspoon fresh ginger, chopped
• 1 teaspoon green chili, chopped
• salt
• 1 tablespoon olive oil
• oil, as required to fry the onions

Recipe

• 1 heat oil in a pot.
• 2 fold in the bay leaves and the ginger-garlic paste.
• 3 stir-fry until the water dries out.
• 4 prepare the brown onion paste by frying the sliced onions in oil until brown and then grind them to a paste.
• 5 fold in the brown onion paste and continue to stir-fry for a few minutes until the raw smell of onion, ginger and garlic pastes is gone.
• 6 add the dry masala powders and mix well.
• 7 stir in the tomato puree and salt.
• 8 cook until the oil separates and floats on top.
• 9 add yoghurt and stir well. cook for 2 minutes.
• 10 add steamed cauliflower florets and cook until the gravy thickens.
• 11 transfer to a serving bowl.
• 12 garnish with green chillies, ginger juliennes and corriander leaves.
• 13 serve with naan or parathas.
• 14 enjoy!