Ingredients dry roasted and fine powdered
Curry leaves - 2 sprigs
Fennel seeds/Somph - 2 tsp
Khus khus (white poppy seeds) - 2 tbsp
Black pepper - 2 tsp
Cinnamon - 1/2 " piece
Star anise - 1/2
Cauliflower - 1 big
(cut into medium size florets)
Sesame oil - 1 tbsp
Cumin seeds/Jeera - 1/2 tsp
Garlic crushed - 10 cloves
Onion, sliced - 1
Salt to taste
Chopped tomato -1
Coriander leaves for garnish
Dry roast all the masala ingredients on a low flame for 3-4 minutes. Set aside to cool,dry grind to a fine powder.
Heat oil in a pan and add in the cumin seeds, curry leaves and the crushed garlic. Fry for a few seconds. Add in the chopped onions and salt.
Saute the onions for about 3-4 minutes till soft. Add in the tomatoes and saute till the tomatoes are cooked and soft, about 3 minutes.
Once the tomatoes are cooked, add in the masala powder. Mix well till its well combined.
Add in the cauliflower and half a cup of water,cover the pan with a lid and simmer for 10 minutes. The cauliflower should be firm but cooked.
Switch off the flame and garnish with coriander leaves.
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