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Cauliflower in Yogurt Sauce

1 Mar

cauliflower_yogurt_sauce

Cauliflower is broken into small florets and they are fried in little oil till brown in color. Tomato yogurt gravy is prepared with a couple of powdered spices. Fried cauliflower is then simmered in the tomato yogurt gravy sauce till it absorbs the flavors. Serve cauliflower in yogurt sauce with steamed rice or with roti.
Makes: around 3 Servings of Cauliflower in Yogurt Sauce.

Ingredients:

Cauliflower 1/2 of Small Head
Plain Yogurt 3/4 Cup
Onion 1 Small
Tomato 2
Green Chiles 2
Ginger Garlic Paste 1/2 tsp
Coriander Powder 1 tsp
Cumin Powder 1/2 tsp
Red Chili Powder 1/2 tsp
Salt to taste
Oil 1 Tbsp

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Remove hard leaves, separate the cauliflower into small florets (around 2 Cups).
Wash cauliflower florets under fresh water and keep aside.
Remove stems, wash and slice the green chiles.
Peel, remove ends and finely chop the onion.

Wash and pierce the tomatoes.
Blanch in hot water for couple of minutes and peel the skin.
Blend the tomatoes into thick puree.

Heat oil in a non stick pan on high heat, add cauliflower florets.
Fry cauliflower florets till they turn golden brown around the edges.
Remove the cauliflower florets onto a bowl.

In the same pan add oil, lower flame to medium heat, add all talimpu ingredients in order.
When cumin seeds start to change color, add chopped onion.
Fry the onion till it turns brown around the edges.
Then add ginger garlic paste and green chiles and fry for few more seconds.
Then add coriander powder, red chilli powder, cumin powder and salt.
Fry for few seconds, stir in tomato puree and cook for few mintues.
Whisk yogurt with a tbsp of the tomato puree to temper the yogurt and bring down the temperature of yogurt down.
Lower the heat of the pan, slowly stir in the tempered yogurt.
Cook till oil starts to leaves around the edges of the pan.
Stir in most of the cauliflower florets reserving some for garnish.
Cook till cauliflower absorbs the flavors and the sauce gets to required consistency.
Garnish with reserved fried cauliflower and serve cauliflower in yogurt sauce with steamed rice or with roti.
Notes: Make sure cauliflower is not overcooked.

Suggestions: Adjust the consistency of the gravy with water. Choose tomatoes that are not tart to avoid the gravy being extremely tart.
Variations: You can also add chopped potato or peas to the gravy if you wish.
Other Names: Cauliflower in Yogurt Sauce.