Cauliflower Tomato Curry

Ingredients

Cauliflower 1 medium Head
Tomato 1 Large
Green Chiles 2 – 3
Ginger Garlic Paste 1/4 tsp
Coriander Powder 1/2 tsp
Cinnamon 1/2 inch Stick
Cloves 2
Red Chili Powder 1/4 tsp
Cilantro few sprigs
Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Oil 2 tsps
Salt to taste

Method

- Remove outer leaves, wash cauliflower and chop it into small chunks.
- Remove stems, wash and slice the green chiles.
- Wash and finely chop the tomato.
- Wash and finely chop the cilantro leaves.
- For masala, grind half inch of cinnamon stick and 2 cloves into fine powder.
- Heat oil in a pan, add mustard seeds and cumin seeds.
- When cumin seeds start to change color, add ginger garlic paste.
- Fry briefly and add sliced green chiles and chopped cauliflower florets.
- Stir fry for couple of seconds, cook covered for few minutes.
- Uncover, add the ground masala powder in the middle of the pan with little oil.
- Fry briefly and stir.
- Cook covered on low flame till cauliflower is soft but not mushy (around 5 minutes).
- Uncover, add chopped tomato, red chili powder, coriander powder and salt.
Stir fry for few more seconds and remove from heat.
- Garnish with chopped cilantro and serve cauliflower tomato curry with steamed rice or with roti.

Notes: Make sure to cook the cauliflower well and don’t overcook the tomato.

Suggestions: If cauliflower is not cooked properly, cook covered on low flame till done. Adjust green chiles according to spice preference.
Variations: You can also add lemon juice during the last stage of the cooking.