-
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.
-
Grind
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.
-
Add the
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.
-
Garnish with
chopped cilantro leaves and serve hot with roti.
