Thursday, 24 November 2011

Cauliflower Curry

These days I am not blogging too much or even visiting my friends a lot.
Not because I don’t want to but because  I have to go for an evening walk (Doctors orders) and by the time I come back the kids are on the net and unless there is something urgent I don’t want to chase them away.


Also since I am a “two finger typer”  and I use the same to fingers for the mouse handling  both home and at work the fingers  have started protesting and I have been warned by our programmer that I am heading towards  Carpal Tunnel Syndrome  and to take care, I am scared.  I take breaks and give up computers in the evening.

Coming to today’s post..

 Has it happened to you that you have only 2 cups of cauliflower, 2 tomatoes and 7 small onions ½ a cup green chutney,1 capsicum  and you need a vegetable dish with gravy? This is exactly what happened to me a few days ago and here is what I managed to get out of my meagre pantry.
Ingredients:
2 cups cauliflower cut in florets
1 capsicum cut in big pieces
10-13 cashew nuts
6-7 onions
10 cloves garlic (I know its tooo much please reduce it to suit your tastes)
2 tsp ginger
Ghee
Jeera/cumin seeds/jeerigi
1 inch cinnamon
3 cloves
1 green cardamom
½ cup green chutney
2 tomatoes
1 tsp kasuri methi/fenugreek
Haldi
½ tsp meat masala
3 tblspn tomato ketchup (optional)
½ cup curd
1 tblspn cream
Salt

Method:
1.     Steam the washed cauliflower florets in very little water till you get the aroma of cooked cauliflower, Switch off the gas. Do not throw away the water.
2.     Grind to paste the cashew nuts, onion, garlic and ginger.
3.     Heat ghee in a kadhai/ wok. Add the jeera, when it splutters add the cinnamon, cloves and cardamom. Sauté till you get a nice aroma.
4.     Add the onion paste to the kadhai and stir fry till the paste dries up a bit.
5.     Meanwhile grind the tomato. Add to the kadhai the green chutney, tomato and haldi. Stir fry till this too dries up a bit.
6.     Add the meat masala, tomato ketchup (if using) and the cauliflower with the water , salt. Mix well. Cover and cook for about 5 minutes.
7.     Beat the curd and cream together. Add to the cooked vegetable add the capsicum and stir well. Let it bubble for about 2 minutes and then cover and keep off the gas.
Remember your vessel is hot and the vegetable will continue to cook.
Also since my family does not like their capsicum cooked in this kind of vegetable I mix it in the end you can mix it up earlier with the cauliflower.

Sending this to Pari’s Curries only.
 Archana


8 comments:

  1. Good to know ur healthy lifestyle...I wish i cud get away from net and do lots of walking :)....The curry luks so yum...

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  2. Oh god, Archana take care of u dear, btw curry looks super delicious and inviting..

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  3. Do continue with your evening walks dear...Health comes first.
    Nice, comforting gravy..

    Deepa
    Hamaree Rasoi

    ReplyDelete
  4. Looks Yummm, always love Cauliflower in Gravy... any reason you did not name this delicious? ;-)

    -Mythreyi
    Yum! Yum! Yum!

    ReplyDelete
  5. @Thanks Mythreyi I was just checking up if you go thro my entire post ;)lol

    All my friends thanks . I plan to take it easy for some time now.

    ReplyDelete
  6. HI, First time here. you have a beautiful blog and yummy recipes, Happy to follow you :)..

    ReplyDelete

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