Spicy Cauliflower Curry

Today's dinner plan was the spinach tortilla stuffed with spicy cauliflower curry. Boy, it sure did had my nostrils flaring, but was nevertheless delicious in a cold weather.

Cauliflower florets 2 cups
Onions 1 cup
Tomato puree 1/2 cup
Chopped ginger-garlic, green chillies
Ginger-garlic paste 2 tsps
Garam masala
Chilli powder
Cooking oilClarified butter 2 tsps

1. In a vessel, boil the florets to which a pinch of turmeric has been added. Drain and set aside.
2. In a wok, heat oil and splutter cumin, chillies, ginger-garlic pieces including the paste.
3. Add clarified butter and fry the onions.
4. Add the tomato puree and allow the gravy to cook for a few minutes on low flame. Add water if required.
5. Add all the spices and let it cook.
6. Add the florets and turn well to evenly cook the florets in the gravy.
7. Garnish with juice of lime and serve hot with tortilla wraps.


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