Awadhi Sauce with Cauliflower 3 ways
Cooking Instructions
- 1
Cut florets of cauliflower and cure it with turmeric, sugar and salt and let it sweat for 2-3 hours.
- 2
Dust the excess salt and sugar from the cauliflower, take a deep oven proof bowl, place the florets, put the whole spices and pour oil to the bowl so that the cauliflower completely get submerged (you can always reuse the oil, infact this oil will be more flavourful and tastier). cook the cauliflower for 2-3 hours in 85-90 c or till the cauliflower florets are very tender and you get beautiful roasty smell of cauliflower.
- 3
For Pickled cauliflower: Slice a floret thinly and toss it with salt, lemon juice, and sugar and rest in refrigerator till we serve.
- 4
Make a paste of fried onion and Cashew nuts by blending them along with curd in a blender till u get a creamy smooth paste.
- 5
For cauliflower Pan Cake: Grate cauliflower, add ginger garlic paste, fried onion and cashew paste, coriander leaf, green chilies, rice flour, powdered masalas, salt and water. Batter should not be very thick or very thin. Cook in medium flame till it is cooked through and crispy from out side.
- 6
For Awadhi Gravy : Heat up a pan, add ghee, flavour the oil with whole masalas, the start giving their aroma put the flame to lowest and add ginger garlic paste, cook till it is cooked, then add the creamy onion and cashew paste,and cook for 30 secs or till it get little thick. Add green chilies,Add Milk and mix thoroughly, finish the sauce by adding fresh cream and seasoning as per your taste.
- 7
While serving serve all the components together as a complete meal by itself.
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