Ingredients:
2 cauliflowers,medium,cut into medium sized florets
1 bell peppers,large,cut into strips
2 cup tomatoes,cut into strips
3 Tbs ghee or refined oil(I used 1 tbsp of ghee & 2 tbsp of oil)
2 bay leaves
2 Tbs ginger paste or minced
2 Tbs garlic paste or minced (I used minced)
1 tsp chopped green & red chillies
2 dry whole chillies
1 tsp cumin seeds
1 tsp cumin powder
1/4 tsp ground cloves
1/4 tsp ground cardamom
Salt to taste
1/2 tsp ground black pepper
1 Tbs white vinegar
1 Tbs chopped fresh coriander for garnish
Method:
Cut the cauliflower into small florets and chop the thicker stems into small pieces.
Remove seeds from peppers and cut into long strips.
Heat oil or ghee over medium-high heat.
Add whole dry chillies,bay leaves, ginger, garlic, cumin seeds & powder, cloves & cardamom and cook, stirring regularly, until fragrant and the seeds start to crackle.
Add cauliflower, bell peppers, salt & ground pepper, stir until the cauliflower is evenly coated with the oil & spices, then cover and reduce heat to medium-low.
Cook, stirring just once or twice, until cauliflower begins to soften a bit, about 10 minutes.
Uncover, stir in tomatoes and vinegar, and bring to a simmer.
Cover and cook at a low simmer until cauliflower is tender, about 15 minutes.
Uncover and stir: If the mixture is not fairly dry, increase heat and cook a little longer to evaporate most of the liquid.
Garnish with chopped coriander leaves.
Serve hot with roti or paratha.
2 cauliflowers,medium,cut into medium sized florets
1 bell peppers,large,cut into strips
2 cup tomatoes,cut into strips
3 Tbs ghee or refined oil(I used 1 tbsp of ghee & 2 tbsp of oil)
2 bay leaves
2 Tbs ginger paste or minced
2 Tbs garlic paste or minced (I used minced)
1 tsp chopped green & red chillies
2 dry whole chillies
1 tsp cumin seeds
1 tsp cumin powder
1/4 tsp ground cloves
1/4 tsp ground cardamom
Salt to taste
1/2 tsp ground black pepper
1 Tbs white vinegar
1 Tbs chopped fresh coriander for garnish
Method:
Cut the cauliflower into small florets and chop the thicker stems into small pieces.
Remove seeds from peppers and cut into long strips.
Heat oil or ghee over medium-high heat.
Add whole dry chillies,bay leaves, ginger, garlic, cumin seeds & powder, cloves & cardamom and cook, stirring regularly, until fragrant and the seeds start to crackle.
Add cauliflower, bell peppers, salt & ground pepper, stir until the cauliflower is evenly coated with the oil & spices, then cover and reduce heat to medium-low.
Cook, stirring just once or twice, until cauliflower begins to soften a bit, about 10 minutes.
Uncover, stir in tomatoes and vinegar, and bring to a simmer.
Cover and cook at a low simmer until cauliflower is tender, about 15 minutes.
Uncover and stir: If the mixture is not fairly dry, increase heat and cook a little longer to evaporate most of the liquid.
Garnish with chopped coriander leaves.
Serve hot with roti or paratha.
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