1. 2 small size cauliflowers/gobhi (remove the danthal/stalks)
2. 3 medium sized onion finely chopped
3. 4 medium sized tomato finely chopped
4. 1 tsp of ginger garlic paste
5. ½ tsp of cumin seeds
6. 2-3 green chilies as per taste chopped
7. ¼ tsp of turmeric powder
8. ¼ tsp of deghi lal mirch powder
9. 1 tsp of garam masala
10. 1 tsp of coriander powder
11. Salt to taste
12. 3 tbsp of refined oil
13. Refined oil for deep frying
14. ½ cup of fresh coriander leaves to garnish
• Boil water in a pan with 1tsp of salt.
• Wash the cauliflower. Cauliflower has to be used in one piece, do not cut it into pieces.
• Put it into boiling water. Boil for 2-3 minutes. Remove from flame, cover with lid and keep aside.
• Once the water cools down, drain the cauliflower leave aside in a strainer for excess water to drain.
• Heat oil in a pan for deep frying.
• One by one deep fry the cauliflower till it starts to turn little golden brown. Do not over fry it.
• Take them out on an absorbent paper leave aside.
• Heat 2 tbsp of oil in a pan.
• Add cumin seeds and let then crackle.
• Add ginger garlic paste and sauté.
• Add green chilies and saute.
• Add onions and sauté till they become transparent.
• Add tomatoes and drizzle a little water. Cover the lid and cook for 2-3 minutes.
• Remove the lid and crush the tomatoes with the help of karchi (spatula).
• Cook on medium flame till the masala starts leaving oil.
• Remove from flame and let the mixture cool down and grind in a mixer. Keep aside.
• Heat 1 tbsp of oil in a pan.
• Pour the gravy into the pan. Mix well. Pour little water in the mixture so that left over mixture in the mixer comes off and add the same in the pan.
• Add red chili powder, coriander powder, turmeric powder, garam masala and salt and mix. Keep stirring till the boil comes.
• Place both the cauliflowers into the gravy and with the help of the spoon fill the gravy into the gaps in the cauliflower so that it fully soaks the flavours of masala and also cover the cauliflower with the masala.
• Cover with lid and cook for 5 minutes on low flame.
• Stir very carefully so that the cauliflowers do not break.
• Cook for another 5 minutes or till the cauliflower soaks the masala.
• Garnish with fresh coriander leaves.
Serve hot with chapatti or parathas.