Ingredients:
- Cauliflower - 1
- Chopped onion - 3
- Tomato puree - 1 cup (use 3 medium sized tomatoes)
- Ginger garlic paste - 2 tbsp
- Turmeric powder - 1/4 tbsp
- Chilli powder - 1 tbsp
- Coriander powder - 2 tbsp
- Kasoori methi - 1/2 tbsp
- Jeera - 1 tbsp
- Cashew paste - 2 tbsp
- Coriander leaves
- Salt
- Oil
For cauliflower tikka:
- Mix gram flour, corn flour, chilli powder, salt, turmeric powder, ginger garlic paste with little water.
- Cut the cauliflower into pieces and put in hot water for 5 minutes.
- Then, mix the cauliflower with the flour mixture and add oil in a pan and shallow fry till it turns brown in color.
Preparation:
Add oil in a pan and after the oil gets heated, add jeera, chopped onions and saute till it become golden brown. Then, add ginger garlic paste and saute till its raw smell goes off. Add tomato puree along with the turmeric, coriander, chilli powders and salt and let it cook till the oil gets separated.
Add cashew paste to the gravy and saute for 2 minutes. In a separate pan, add onion cubes and fry till it changes colour. After that, add tomato cubes and fry for 2 minutes. Add these cubes to the gravy along with kasoori methi and mix well.
At last, add the cauliflower tikka to the gravy and garnish with coriander leaves.
Serve hot with any mild pulaos/ rotis / parathas.