Open in Cookpad AppSteps
- 1
Cut two tomatoes into four halves and deseed them, Boil onions in 2 cups of water for 2 minutes s. Remove and cool them completely.
- 2
Separate cauliflower florets and soak them in enough warm salted water for 10 minutes for any worms inside the florets to let them come out.
Discard the water and rinse it thoroughly under running water, then set aside it to drain.
- 3
Grind onions, tomatoes, ginger, garlic and cashews to a smooth mixture without adding water. Keep this aside
- 4
Heat a pan with oil, fry the dry spices for a minute. Add the onion tomato puree smooth mixture.
- 5
Now saute until the raw smell goes off. The mixture will leave the sides of the pan. Next add chili powder, salt, garam masala and coriander powder. Saute till it begins to smell good. The rawness and smell of spices too goes away.
- 6
Add cauliflower and saute for 5 minutes.
Pour 3/4 cup water and mix. Cover and cook on a medium flame.
- 7
When cauliflower is cooked, add dry fenugreek leaves, Switch off the gas and add coriander leaves. Keep them covered until served.
- 8
Serve cauliflower masala with paratha.
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