It goes very well with rotis but tastes equally good when paired up with white rice. Since it is quite dry it makes for a good lunchbox recipe. Read on -
Preparation Time - 30 mins
Cauliflower ( 1 no, medium )
tomato ( 1 large )
onion ( 2 nos, medium )
red/green chilli ( 1-2 nos )
red chilli powder ( 1 tsp )
ginger garlic paste ( 1 tsp )
turmeric (1/3 tsp)
kasuri methi ( 1/2 cup)
pancha phutana ( 1/2 tsp)
garam masala ( 1/3 tsp)
oil ( 2-3 tsp) (I used Pomace olive oil for this recipe and t came out good)
salt to taste
Preparation: Dice the cauliflower into large sized florets . Cut the onion into thin long slices. Cut the tomato into long slices along its length and remove the seeds.
Soak the kasuri methi leaves in warm water.
Cooking: Bring water to boil in a large saucepan. Add salt and turmeric, followed by the cauliflower florets. Boil for 5-6 mins. Drain excess water and keep aside.
Heat a wok. Pour the oil into it. Add the pancha phutana and green chilli followed by the onions. Stir fry till the onions turn golden.
Add the ginger garlic paste and cook for 3-4 mins till the raw smell goes off.
Add the tomato slices. Sprinkle red chilli powder and a little salt. Cover with a lid and cook till the tomatoes soften and mix with the rest of the ingredients. Oil should start separating by this time.
Add the cauliflower florets along with the kasuri methi leaves. Stir fry on high flame for 3-4 mins. Cook covered on low flame for another few minutes till the cauliflower florets imbibe the flavors of the kasuri methi.
Add the garam masala and mix well. Remove from the stove. Serve with rice, rotis or parathas.
Note - One can also skip the tomatoes and add amchur instead.