Quick Cauliflower Curry

Ingredients: (Translation)

Cauliflower: 1
Onions: 1-2 (medium size)
Tomatoes: 2-3 (medium size)
Ginger- a small piece
Garlic (optional as per taste)
Salt to taste
1/2 tsp Turmeric powder
1/2 tsp Red Chilli Powder
1/4 tsp Dhania Powder
1 tsp Cumin Seeds
1/2 tsp Garam Masala
Kasuri Methi- little bit
Chopped coriander leaves 1-2 tbsp
1-2 tsp oil
Asafoetida

Heat water in a pan and side by side cut the cauliflower into small florets. Put the florets in the hot water and let it stay for abt 3-5 mins. Roughly chop the onions, tomatoes and ginger and grind to a smooth paste in the mixie. Heat a pan, add some oil and the jeera, once jeera splutters add asafotedia and the ground paste. Cook the paste till the raw smell disappers. You will notice that the colour of the paste changes to bright red on being cooked.

Meanwhile, cook the cauliflower florets in little water or microwave the florets with salt. Now add dhania powder, garam masala, red chilli powder, tumeric powder and kasuri methi to the boiling paste and mix well. Once the aroma is smelt, add salt to taste (salt for the gravy only). Add the cauliflower florets now and ensure that the masala is well coated on the cauliflower. Water can be added to dilute the gravy as per individual choice.

Let the gravy come to a boil, then serve the curry after garnishing with chopped coriander leaves. This curry takes very less time for preparation.
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