Sunday, 10 March 2013

Shahi Cauliflower

A not-so-everyday recipe today, as it involves deep frying the cauliflower. I made this when I had guests over for lunch the other day.


½ kg big cauliflower florets,
2 medium sized potatoes (diced into big pieces),
1 cup boiled green peas,
5 medium sized tomatoes (chopped),
1 tsp sugar,
1 cup whisked curds,
2 tbsp cream,
½ tsp turmeric powder,
1 tbsp coriander powder,
Red chilli powder to taste,
1 tsp garam masala powder,
Salt to taste,
2 large onion,
6 cloves of garlic,
1 inch piece of ginger,
3 tsp poppy seeds (roasted and ground to a paste),
A few cashew nuts,
Oil as required,
Chopped coriander leaves


Deep fry the cauliflower florets and the diced potatoes and keep aside.

Grind the onion, ginger and garlic into a fine paste.

Heat about 3 tbsps of oil and add the onion-ginger-garlic paste. Fry till it turns brown in colour. Add the turmeric, coriander powder, red chilli powder, whisked curds and tomatoes. Stir well and cook for about 5-6 minutes.

Next add the fried vegetables, boiled peas, sugar, poppy seed paste and salt. Mix well and add 1.5 cups of water. Cover with a tight –fitting lid and cook for a few minutes.

Add the cream and cashews. Switch off the heat. Sprinkle the garam masala powder. Serve garnished with coriander leaves.