Ingredients:
Cauliflower – 1 medium (florets separated)
Onion – 1 (finely chopped)
Tomato puree – 1/2 cup (I used 3 tomatoes and made it into puree)
Yogurt – 4 tbsp
Chili powder – 1 tsp
Garlic – 2 cloves
Ginger – 1/2 inch
Sugar – 1 tbsp
Oil – 4 tbsp
Nigella seeds – 1/2 tsp
Mustard seeds – 1/2 tsp
Cinnamon stick – 1 inch piece
Salt – to taste
Cilantro – to garnish
For the pickling masala –
Red chili – 3
Mustard seeds – 1/2 tsp
Cumin seeds – 1/2 tsp
Fenugreek seeds – 1/2 tsp
Nigella seeds – 1/2 tsp
Lemon juice – 2 tbsp
Procedure –
To make the Masala –
In a pan, dry roast all the spices mentioned. Let it cool down and then grind it to a powder.
Transfer the masala into a bowl and then add the lemon juice. Mix well and keep it aside.
To make the Subzi –
Separate the florets from the cauliflower. In a pan, heat about 2 tablespoons of oil and sauté the florets with some salt until half cooked. Transfer the florets to a bowl.
In the same pan, add oil then nigella seeds, mustard seeds and cinnamon stick. Fry for a minute until aromatic.
Now add the ginger, garlic, chopped onions and salt and sauté until the onions are translucent.
Add the prepared pickling masala to the onions and mix welland cook in medium heat for 10 minutes until the oil starts to separate.
Add the tomato puree, sugar and cook the gravy for about 5-7 minutesuntil everything comes together.
Add the cauliflower florets, chili powder and yogurt and mix well.
Continue to cook on low-medium heat. Turn off the flame and garnish with cilantro.
Serve hot with rice or roti!