3 large Tomatoes / 1 can diced Tomatoes
2-3 Green Chilies
1 tsp Kasuri Methi
1 tsp Cumin (jeera)-Coriander powder
4 tsp Mixed Nuts Powder (from a previous blog)
½ cup half-half or ½ cup Curd
Cut cauliflower into small flowers and keep aside.
Chop onions, green chilies and grind onions coarsely in a grinder. Cut tomatoes into very small pieces.
Take 3 tsp of oil in a low bottom skillet, add the ground onions and fry till it caramelizes. Then add ginger-garlic paste and fry. Now add cauliflower flowers, salt and cook for 5 - 7 minutes with the lid on. Add fresh tomatoes or canned tomatoes and cook till the tomatoes are done.
Add jeera-coriander powder, garam masala, kasuri methi, salt and stir for few seconds. Now add 4 tsp of mixed nuts powder. This will make the base very thick, rich and creamy. Add a cup of water.
Reduce the heat and let it simmer for few minutes, stirring in between. ½ a cup half-half or beaten curd should be added now.
Let cook, add more water if you like lots of gravy. Check for salt and adjust the seasonings.
Garnish with coriander, finely chopped onion and lemon juice.
Cauliflower curry is a good side dish for Poori, Chapati or Nans.