A cauliflower-based gravy

I learnt this recipe from my friend’s grandmother. It tastes good with chappatis, phulkas and parathas.

What you need

Cauliflower florets: a handful

Onion: 1

Fennel seeds: 1 tsp

Salt to taste

Sugar: 1/2 tsp

Curd: 3 tbsp

Corn flour powder: 2 tsp

Black pepper powder: 1/2 tsp

Coriander leaves: for garnishing

Tomato: 1

Cinnamon stick: 1/2 inch

Red chilli powder: 1 tsp

Garlic pods: 5

Garam masala: 1 tsp

Cumin seed powder: 1 tsp

Fresh cream: 2 tsp

Cooking instructions

Soak the florets in a bowl of warm water for 10 minutes. Then wash in running water.

Mix pepper powder, salt and corn flour in curd and marinate the florets for 10 minutes.

In a kadai pour 3 tbsp of oil. Semi-fry the marinated florets till it gives out an aroma. Remove and keep separate.

Grind tomato, red chilli powder, garlic pods, cumin powder and garam masala to a paste with a little water.

In a kadai add 2 tsp of oil and add the fennel seeds. When the seeds splutter add the ground paste. Sauté till the raw smell goes and the oil separates from the gravy. Add fresh cream.

Now add the semi-fried florets, sugar and boil for ten minutes on a low flame.

Garnish with fresh coriander leaves.

Vidya Venkataramanan loves reading, music and trying out some old recipes.