Ingredients vegetarian 4 servings

• 2 cups cauliflower florets, parboiled 
• ½ tsp cumin seeds ( jeera)
• 1 cup onions, sliced 
• 1 cup capsicum, sliced 
• salt to taste 
• 1 teaspoon oil

To be mixed into a marinade 

•  ½ cup curds, beaten 
•  1 tsp Bengal gram flour (besan)
•  1 tsp ginger paste 
•  2 tsp garlic paste 
•  1 tsp chilli powder 
•  ½ tsp kasoori methi (dried fenugreek leaves)
•  salt to taste

For the garnish

• 1 tbsp chopped coriander

Directions

1. Marinate the cauliflower florets in the prepared marinade for approximately 15 minutes.
2. Heat the oil and add the cumin seeds. When they crackle, add the onions and capsicum and sauté till they are translucent. 
3. Add the cauliflower along with the marinade and sauté for 10 to 12 minutes till the cauliflower is cooked. 
4. Adjust the salt and serve hot, garnished with the coriander

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