Ingredients:
- 1 teaspoon coriander seeds
- ½ teaspoon cumin seeds
- 1/8 teaspoon fennel seeds
- 12 oz cauliflower florets
- 2 large cloves garlic
- ½ inch piece ginger
- 1 teaspoon cooking oil
- 2 teaspoons chili powder
- Pinch of turmeric
- ½ cup water
- ½ cup coconut milk
- Salt to taste
Method:
- Dry roast coriander, cumin and fennel seeds and let cool
- Grind them together to powder (curry powder)
- Chop ginger and garlic into very small pieces (or you can use a mortar and pezzle to crush them)
- Add oil to a saucepan and add crushed/chopped garlic and ginger and sauté for a minute or until garlic is golden
- Add curry powder and stir and fry for about 30 seconds on low flame
- Add cauliflower, chili powder, turmeric powder, salt and water and mix well and cover and bring to a boil
- Now add coconut milk and cover and cook on medium flame until the gravy thickens – about 8 – 9 minutes
- Serve with chapatti, roti, Nan bread or rice
Coconut milk can be replaced my normal milk (2% or 1%) but it will not give the same flavor as coconut milk.
Thanks for posting the recipe. This will go with chappathi. I am going to try this out.