HOTEL STYLE GINGERLY CAULIFLOWER

Ingredients:

300 grms cauliflower cut into a little big florets
A big pinch of turmeric powder
Oil for for sautéing


100 grms carrots cut into cubes
100 grms green peas
½ inch ginger cut into fine juliennes
A pinch of sugar

To Grind To Make Paste:
1 big onion
2 pips garlic
½ inch ginger

2 red tomatoes pureed

Temperings:
Coarsely Grind :
1 cardamom
1 clove
1 small bay leaf
1 inch cinnamon stick
5 pepper corns

¼ cup yogurt
1 tsp red chillie powder
Salt to taste

Method:
Heat oil in a wok, add in the turmeric powder.
Add in the cauliflower florets, and sauté for about 5 minutes.
Remove and keep aside.

Now in a bowl, add in the ground onion paste. ( keep 1 tbs of the paste for frying later. )
Add in the yogurt, red chillie powder and salt.
Add in the sautéed cauliflower and marinate for about ½ an hour.

Now heat about 1 tbs of oil, add in the coarsely ground tempering.
Add in the finely cut ginger, fry a little.
Now add in the 1 tbs of the ground onion paste.
Add in the pinch of sugar. Sauté well.
Add in the tomato puree, cook till oil separates.
Add in the carrots and the peas.
Stir for a minute, add in the cauliflower with the marinate.
Then cover and cook till the masala is cooked and coats the veges.
The cauliflower should be crunchy. Taste for salt and remove.