Cauliflower 1 medium sized cut into medium sized florets
Onion 2 medium sized
Ginger 1” piece
Garlic 4 to 5 cloves
Green chillies 4 to 6 chopped
Poppy seeds 2 tbsp soaked in 1 tbsp of lukewarm water for about 15 minutes
Curd 1/4 th of a cup
Dry red chilli 1
Cinnamon 1″ stick
Cloves 4 to 6
Black peppercorns 10 to 12
Garam masala powder 1/2 tsp
Salt 1/2 + 1/2 tsp or as per your taste
Sugar 1 tsp
Ghee 2 + 2 tbsp
- Pressure cook the florets to 1 whistle at high flames and let the pressure release by itself. Remove the florets from the cooker and set aside
- Heat 2 tbsp ghee in a kadhai at medium high flames, and then fry the florets till light brown spots appears on them. Do not over fry the florets
- While the florets are being fried, roughly chop an onion and grind it to a paste along with the ginger, garlic and 2 green chillies
- Now once the florets are fried, remove it from the kadhai and set aside. In the same kadhai add the remaining ghee and temper it with the whole spices.
- To this, add the prepared onion ginger garlic paste, remaining chopped green chillies and stir and cook the masala till its raw smell dissapears. It will take around 2 to 3 minutes. Then add the cauliflower florets, 1/2 tsp salt, mix well and cover and cook for about 5 minutes or so with occasional stirring.
- while the cauliflower is getting cooked, in a small bowl, take the curd, 1/2 tsp salt and the sugar and mix well. To this add about a tbsp of water and again mix well to bring to a smooth texture and keep aside. Grind the poppyseed along with the water in which it was soaked, to a fine paste and keep aside. Cut the other onion in thick circular slices and separate the leaf rings and keep aside
- once the cauliflower has cooked for about 5 minutes, remove the cover and stir well. In this add the curd mixture, the poppy seeds paste and the onion rings and give a good mix and then cover and cook for another 3 to 4 minutes or till the cauliflower florets gets well cooked
- finally add the garam masala powder, give a good mix and switch off the flames. Cover and let the curry rest for about a minute and then serve hot.