INGREDIENTS
- 850 grams cauliflower, cut into big florets
- 2 large onions, finely chopped
- 2 large tomatoes, finely chopped
- 150 grams ginger-garlic paste
- 2 tablespoons + 1½ teaspoons cooking cream
- 1½ tablespoons honey
- 1 tablespoon ghee
- 3 teaspoons cumin powder
- 3 teaspoons red chilli powder
- 1 teaspoon coriander powder
- 1 teaspoon turmeric powder
- 1 teaspoon garam masala
- Coriander leaves to garnish
- Salt as per taste
METHOD
- Put the cauliflower florets in hot water for 5 minutes and then drain the water.
- Mix the cumin powder, red chilli powder and 1 teaspoon of salt with the ginger-garlic paste to make a paste.
- Once the florets are dry, coat them with this paste and bake in a pre-heated oven at 180°C for 40 minutes.
- In a pan, heat the ghee, add the chopped onions and sauté until well cooked.
- Add the chopped tomatoes and some more salt and cook further.
- Keep adding teaspoons of water as you cook the mixture while mashing the onions and tomatoes.
- Once the onions and tomatoes are fully cooked, add 4 to 5 tablespoons of water and 2 tablespoons of cream.
- Add the baked cauliflower florets, honey and the rest of the spices and mix well.
- Cook for about 7 minutes and put off the flame. Garnish with coriander leaves and the rest of the cream. Serve hot.
Two young mums, Ananta Goyal and Sneha Poddar share the best of their experimental millennial kitchen secrets on Instagram as Two Curious Cooks. Their recipes are flavourful and nutritious and work for the entire family. Mumbai-based Ananta Goyal is a prominent mommy blogger @bumpandbabyy and Singapore-based Sneha Poddar is a finance professional. To know more, follow their Instagram handle @twocuriouscooks
