Related Recipes
-
Rajasthani Papad ki Sabji
The idea of adding papad to a curry may not sound appetising although on my recent trip to Rajasthan this is one dish I couldn’t get enough of. I was there during the summer months of April travelling across the […]
-
Gobi Manchurian
With Indo-Chinese influences this is just one of the few delicious dishes that is relished across cities in India. A definite on the menu for vegetarians; Gobi Manchurian is coated in a chilli garlic sauce with spring onions. The sauce […]
A classic recipe using an onion, garlic and ginger base although this is simple, delicious and includes ingredients that are readily available. Baking the cauliflower makes the edges lovely crisp and lightly charred. Once nearly cooked add to the gravy and served up in minutes. This is more a semi dry dish rather than a gravy based one so dont be too tempted to add any water. All you need is raita and chapattis to go with this hearty vegetable dish.
Method
-
Preheat the oven to 200c. Line a baking tray with foil. Add the cauliflower to a bowl. Mix the oil with the turmeric powder and coat the cauliflower. Tip the cauliflower over the baking tray and bake for 15 minutes
-
In the mean while start cooking the sabzi. In a heavy bottom saucepan heat the oil on a medium flame. Add the onions. Fry for 10 minutes. As they begin to change colour and soften. Add the garlic and ginger paste stir well and cook for 1 minute
-
Now add the turmeric powder and chilli powder. Fry the paste and add the passata along with the tomato puree. Cook for 7-8 minutes as the oil begins to separate from the sides
-
Turn the heat to low setting, season to taste. Add the baked cauliflower along with the frozen green peas. Stir well coating the pieces in the tomato gravy. Cover and simmer for 2 minutes
-
Turn the heat off and add the garam masala along with fresh coriander. Serve with rotis and raita.
