Cauliflower masala

Ingredients:
Cauliflower florets - from 1 (medium)
Onion - 1 (chopped)
Ginger - 1 inch (grated)
Garlic - 2 cloves (big - grated)
Tomatoes - 2 (medium - chopped)
Perunjeeragam - ½ teaspoon
Coriander powder - 1 teaspoon
Mango powder - ½ teaspoon
Red chilli powder - 1 teaspoon
Tandoori masala - 1 teaspoon
Green cardamon - 2 ( seeds crushed)
Cashewnuts - 2 tablespoon
Coriander leaves - 2 teaspoon ( chopped)
Garam masala - ½ teaspoon
Salt
Olive oil

Method:
Boil 6 cups of water with 1 teaspoon of salt. Put the florets in water and leave it for 10 minutes.
Remove from water and wash. Dry with a paper towel.
Soak the cashewnuts in warm water for 20 minutes. After 20 minutes grind into paste.
Heat oil in a kadhai and add the florets ,little salt and stir.
Cover and cook on medium flame.
Stir occasionally till the florets gets cooked.
Remove from oil and keep aside.
Again add some oil and heat.
To the oil add perunjeeragam, onions and fry.
Add grated ginger, garlic and stir for 1 minute
Add chopped tomatoes, salt and stir till it becomes paste.
Add red chilli powder, coriander powder, mango powder, and garam masala.
Mix well. Cook for 1 minute.
Add the cashew paste and stir continuously for 2 minutes.
Add cauliflower florets and mix gently.
Now add the tandoori masala, crushed green cardamom seeds and coriander leaves and mix.

Note: This is from a recipe book.

Posted in: Curry