Cauliflower Chettinad

Name: Cauliflower Chettinad
Ingredients: 1 1/2 teaspoons black peppercorns, coarsely ground; 1 teaspoon fennel seed, coarsely ground (saunf); 3 large dried red chilies, coarsely ground; 3 tablespoons ghee; 1 1/2 tablespoons poppy seeds, coarsely ground; 1/2 teaspoon hot red chili powder; 3 medium onions, sliced; 1 1/2 teaspoons grated ginger; 1/2 cup tomato paste; 5 fresh curry leaves, washed and torn; 2 tomatoes, washed,peeled and chopped; 1 1/2 tablespoons lime juice; 1/2 teaspoon grated nutmeg; 1 (230 ml) can coconut cream; 3 baby potatoes, unpeeled,washed and quartered; 1 medium cauliflower, washed,stems removed and cut into medium florets

16 ingredients

12 steps

Ingredients

1 1/2 teaspoons black peppercorns, coarsely ground
1 teaspoon fennel seed, coarsely ground (saunf)
3 large dried red chilies, coarsely ground
3 tablespoons ghee
1 1/2 tablespoons poppy seeds, coarsely ground
1/2 teaspoon hot red chili powder
3 medium onions, sliced
1 1/2 teaspoons grated ginger
1/2 cup tomato paste
5 fresh curry leaves, washed and torn
2 tomatoes, washed,peeled and chopped
1 1/2 tablespoons lime juice
1/2 teaspoon grated nutmeg
1 (230 ml) can coconut cream
3 baby potatoes, unpeeled,washed and quartered
1 medium cauliflower, washed,stems removed and cut into medium florets

Directions

1

Heat ghee in a large wok on medium flame.
2

Add onions and saute until light brown.
3

Then add the ginger, chilli powder, nutmeg and the ground spices.
4

Mix well and cook until it releases its aroma.
5

Add the cauliflower florets.
6

Stir-fry for 4 minutes.
7

Add all the remaining ingredients, except the cauliflower.
8

When the potato is half-cooked, that's when you have to add the cauliflower florets.
9

Simmer and cook until the sauce thickens and the cauliflower is crisp-tender.
10

DO NOT OVERCOOK THE CAULIFLOWER.
11

Note: If the sauce is too thick, add a little warm water.
12

Serve with hot rotis!