Soothing Tender Cauliflowers in red tomato gravy

Sometimes you wonder how else to use the same old veggies every week. A slight twist adds that dimension of freshness to food and adds up to variety to probably a mundane menu.

Cauliflowers taste great when cooked the right way.

For this recipe, cut cauliflowers to medium forest tree shaped pieces. Not too tiny.

Cook them in boiling water for a minute and transfer to a bowl of ice cold water for five minutes. Drain them dry. Marinate these with some turmeric and black pepper.

In a pan,add one tbsp refined sunflower or groundnut oil. Add pinch of cumin seeds. Add one tsp of grated ginger and let it cook for half a minute.

For 250 gms of cauliflowers, use fresh puree of 4 tomatoes.

Add the puree now and let it simmer with pinch of turmeric, generous amount of coriander leaves, two tbsp chopped green chilly, half tsp red chilly powder, salt. Once the puree starts oozing the oil, add a cup of warm water to it and simmer slowly. Add pinch of sugar.

In a deep frying pan, add enough oil and deep fry the cut cauliflowers pieces gently till slightly golden brown. Add these to the puree and cook for another one minute.

The gravy is ready  to be had with flat breads or steamed rice.

Recipe-2799-Red-Tomato-Gravy-69718 -MG-3195 IMG_4605-500x375image source: google | healthyfoodforliving.com

 

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Posted on July 14, 2014, in foodtalk, indian food, Uncategorized, vegetable side dishes, vegetarian and tagged , , , , , . Bookmark the permalink. 9 Comments.

  1. Ummey @notbikiniready

    Ooh looks delicious !

    Like

  2. Kitchenequations

    awesome 🙂

    Like

  3. Looks wow! I usually do cauliflower as a stir fry. This looks so good 🙂

    Like

  4. Love the idea. New way to eat same old boring veggies. 🙂

    Like

  5. Fantastic! Cauliflower is one of my favorite vegetables and you are right, it is very good when prepared the right way. Not boiled and left water-laden! Cauliflower is really having its hey-day here in Southern California restaurants, you see cauliflower “steaks” and roasted cauliflower “small plates” all over the place. I like it in curries and stews, too. Fantastic recipe!

    Like

    • That’s great to hear and thanks for sharing your comment so elaborately…
      Do let know if you end up actually cooking it up… The taste of ginger is pretty integral in this recipe and fresh tomato puree ofcourse… enhances the entire dish

      Like

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