Ingredients

• 230 ml - coconut milk
• 3 - baby potatoes, unpeeled and quartered
• 2 - tomatoes, peeled and chopped
• 2 - medium onions, sliced
• 1.5 tsp - black peppercorns
• 1 tsp - fennel seeds
• 3 - large dried red chillies
• 1.5 tbsp - poppy seeds
• 3 tbsp - ghee
• 1.5 tbsp - grated ginger
• 1/2 tsp - hot red chilli powder
• 1/2 tsp - grated nutmeg
• 1/2 cup - tomato paste
• 5 - curry leaves
• 1.5 tbsp - lime juice
• 1 - medium cauliflower washed, stems removed and cut into medium florets

How to Make Cauliflower Chettinad

• Coarsely grind the peppercorns, fennel seeds, red chillies and poppy seeds.
• Heat ghee in a large wok. Saute onions until light brown.
• Add ginger, chill powder, nutmeg and ground spices, stir and cook until it releases its aroma.
• Add all the remaining ingredients except cauliflower.
• Add the cauliflower when the potato is half cooked.
• Simmer and cook until the sauce thickens and the cauliflower is cooked crisp-tender.
• Do not overcook the cauliflower.