Cooking Time Required: 30-35 mins
Cost Of Preparation: 50-60 Rupees
Ingredients: cauliflower ( 250 gm), onion ( 1 large ), potato ( 1 small), red chillis ( 3-4 nos), ginger garlic paste ( 2-3 tsp ), tomatao ( 1 large ), coriander stems ( 1-2 tsp ), green peas ( 1 cup ), cumin seeds ( 1/3 tsp ), cumin powder ( 1/2 tsp ), coriander powder ( 1 tsp ), kasuri methi ( 2 tsp ), cardamon ( 1-2 nos ), cinnamon ( 1 inch long ), cloves ( 1-2 ), bay leaf ( 1 no. ), salt, turmeric, oil ( 6-7 tsp ).
Preparation: Cut the cauliflower into medium sized florets. Potato should be cut into cubes.
Cut the onion into small chunks.
Boil the tomato for 5 mins.
Cooking: Heat 3 tsp oil in a frying pan. Add turmeric followed by the cauliflower florets and stir fry for 7-8 mins. Add the potato cubes and fry for 3-4 mins more. Remove from pan and keep aside.
Heat 2 tsp of oil in the same pan. Add coriander stems, cardamon, cinnamon, bay leaf and cloves. Fry for a minute.
Add the onions and fry till translucent. Peel the tomato and add to the pan. Cook for 2
mins.
Transfer to a mixer-grinder and grind into a smooth paste while it is still hot.
Heat the remaining oil in a wok. Add the red chillis and cumin seeds.
Add the onion and tomato paste along with the ginger-garlic paste and a little bit of salt. Fry for 4-5 mins till the raw smell goes off.
Add the cumin and coriander powder. Fry for 1-2 mins.
Add the fried florets and potatoes along with the green peas, kasuri methi, salt and 2-3 cups of water.
Boil for 8-10 mins or till the gravy thickens to ones' preference.
Serve hot with rotis/paratha/rice.
