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1/2 tsp cumin seeds (jeera) 4 peppercorns 25 mm (1″) piece cinnamon (dalchini) 2 whole cardamoms (elaichi) 2 cloves (laung / lavang) 4 whole dry red chillies, broken into pieces 1 roasted onion, finely chopped 3 cloves of garlic (lehsun) 1/2 tsp turmeric powder (haldi) 1 tsp ginger-green chilli paste salt to taste 2 cups blached cauliflower florets 1/2 tsp tamarind (imli) pulp 1 tsp vinegar 2 tbsp finely chopped coriander (dhania) for the garnish
Heat a thick iron tava (griddle) on a medium flame and when hot, add the cumin seeds, peppercorn, cinnamon, cardamoms, cloves and roast for about 10 seconds. Add the red chillies and roast for 10 more seconds. Add the onions, garlic, turmeric powder, ginger-green chilli paste and ¼ cup of water and blend to a smooth paste in a mixer. Heat a non-stick kadhai on a medium flame and when hot, add the paste and salt and dry roast for 3 to 4 minutes while stirring continuously Add the cauliflower, tamarind paste, vinegar, 1 cup of water and bring to boil. Simmer for about 5 minutes and serve hot garnished with coriander.