Ingredients:
4 cups cauliflower florets
oil, as required
1 teaspoon cumin seeds
1 inch ginger, peeled and sliced
2 tablespoons coriander leaves, washed and chopped
4 green chilies, washed and sliced
1 cup plain yogurt, beaten
1/2 cup tomato paste ( prepared from fresh tomatoes)
2 teaspoons tandoori masala
salt
Directions:
Mix marinade ingredients together.
Add florets to the marinade.
Keep aside for 10 minutes.
Heat oil in a skillet.
When hot, add the cumin seeds.
Allow to splutter.
Once they stop spluttering, toss in the marinated cauliflower florets and the marinade.
Cook until the cauliflower is tender and the liquid has dried completely.
Garnish with ginger, green chillies and corriander leaves.
Serve hot with hot rotis or parathas.
Enjoy!
Servings: 4
Time preparation: 40 min.
Time total: 80 min.