Separate the cauliflower florets,
wash them under running water and put them in warm water for 5
minutes to remove any impurities.
Strain and pat dry with a paper towel.
Heat oil in a
skillet and deep fry the cauliflower florets till light brown.
Spread them out on a plate lined with paper towel to take out
the excess oil.
together 1 onion, ginger & garlic to fine paste.
Heat a 1 tbsp of
oil in a pan
and add the bay leaf, cloves and
peppercorns. To this add 1 onion - chopped.
Sauté till the onions turn dark brown.
ground onion-ginger-garlic mix, chilly powder and coriander
powder to the sautéed onions and mix well. Cook till the masala
color turns darker red.
Now add the
chopped tomato and cook for
1 or 2 mins till the tomato pieces become soft. Add 1/2 cup
water and mix well to make thick gravy.
Add the deep fried cauliflower
florets and mix well
(gently) till the florets get completely covered with the masala.
Cook on low heat for 5 mins.
chopped cilantro leaves and serve hot with roti.