Cauliflower-Coconut gravy

Roasted Cauliflower in Coconut Milk gravy

Recipe by Mrs.Soujanya Hariprasad of Santa Clara, US

Ingredients vegetarian 2 servings


    • 20 Cauliflower florets
    • 1/2 cup boiled Fresh Peas
    • 1 cup Plain Yogurt (Curd)
    • 1 tsp Cumin powder
    • 1 tsp Coriander powder
    • 2 tsp Garam Masala powder
    • 2 tsp Red chilli powder
    • 1/4 cup Besan
    • 2 Green chillies (slit lengthwise)
    • 2 tblsp Vegetable Oil
    • 2 tsp Cumin seeds
    • 1 cup Thick Coconut Milk
    • 1 tbsp Cashew nut paste
    • 1 chopped Onion
    • 1 chopped Tomato
    • 1 tsp Ginger-garlic paste
    • 1/4 tsp Turmeric powder
    • 1 piece Cinnamon
    • 3 Green Cardamoms
    • 4-5 Cloves
    • Salt to taste
    • 2 tbsp chopped Cilantro (coriander leaves)

    Directions

    1. Put Cauliflower florets in hot water for 5 mins. Remove & keep aside.
    2. Mix Besan in 3 cups of Water without any lumps & keep aside.
    3. In a bowl take Curd. Add Cumin powder, Coriander powder, 1 tsp Garam Masala, 1 tsp Red chilli powder & little Salt. Mix well.
    4. Add the florets to the Curd mixture & marinate for 10 mins. Place the marinated florets on a baking sheet & bake at 180 degree Centigrade for 20-25 mins. The florets should be cooked & browned at the edges. Remove & keep aside.
    5. Heat Oil in a kadai. Add Cumin seeds & Green chillies. Once the seeds turn brown, add Cinnamon, Cardamom & Cloves. Fry for a minute.
    6. Add Onion & fry for a minute. Add Ginger-Garlic paste & Tomato. Fry for 30 secs.
    7. Add the Besan mixture & boil for 2 mins on a Medium heat. Add remaining Garam Masala, Red chilli powder & Turmeric powder. Boil for 3-4 mins. The gravy thickens as it boils.
    8. Add Coconut Milk & Cashew nut paste. Boil for 2 mins. Add boiled Peas & Salt. Mix well & boil for another minute. Remove from heat & add Cilantro. Mix well.
    9. Add Cauliflower florets & mix gently. Cover & keep aside for 2-3 mins.
    10. Serve hot with steamed Rice or Chapati.

    Comments

    Other Side Dishes