India* Whole Cauliflower in Mughlai Gravy for two

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India* Whole Cauliflower in Mughlai Gravy

 

1 small sized cauliflowers, whole

3 cups water

1/2 teaspoon each of turmeric, hot spice mix (garam masala) and red chilli

powders

1 green chilli

1/2 tablespoon each of ginger, garlic finely chopped

1/2 teaspoon cumin seeds

1 teaspoon coriander seeds

1/2 " piece cinnamon broken

2 green cardamoms seeds 

1 tablespoon cashewnuts

1 large onion finely sliced

2 tablespoon milk

1/2 cup tomato puree

1/2 cup water

1  tablespoons grated paneer / cottage cheese, optional

2  tablespoons oil

salt to taste

finely chopped coriander leaves for garnishing

 

In a pan roast together cumin seeds, coriander seeds, cinnamon, cardamoms and

cashewnuts till they are aromatic. Fry the sliced onions on medium level till

brown. Allow to cool. Grind together browned onions, roasted spices, green

chillies and chopped ginger-garlic with a little water.

In a pan bring to boil the water along with some salt. Place the cleaned

cauliflowers in hot water for about 6  minute(s). Remove from water, wash well

and wipe dry.

Heat half the oil in a heavy-bottomed pan till hot. Add the cauliflowers (flower

side in oil). Cover and cook while stirring occasionally on medium level till

the cauliflowers are browned lightly and cooked. Remove fried cauliflowers from

the pan and keep aside.

Add the remaining oil, heat it till hot and fry the paste on medium level till

the oil separates. Add the turmeric powder, hot spice mix (garam masala), red

chilli powder and fry for a few seconds. Add the tomato puree, water and

sprinkle salt to taste. Mix well. Reduce the flame and add the milk slowly

whilst stirring to get a thick gravy. Stuff a little of this gravy in between

the cauliflower florets and stems. Add some water to the remaining gravy to get

a desired consistency. Add some of the chopped fresh coriander, grated paneer /

cottage cheese (optional) and simmer for about 3  minutes.

Pour the gravy into a bowl. Now place the stuffed cauliflowers in the same pan

and pour the gravy over it evenly. Cover tightly and keep on low flame for about

3  minutes or till it is heated through fully. Alternatively arrange the

cauliflowers topped with gravy on a serving plate and heat through in a

preheated oven.

Garnish with fresh cream (optional) and finely chopped coriander leaves. Serves

2.