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Cauliflower - 1, cut into pieces
Marinade: Coriander seeds - 1 tsp
Cumin seeds - 1 tsp
Mustard seeds - 2 tsp
Turmeric powder - 1 tsp
Dry red chillies - 10
Coconut, grated - 1/3 cup
Fresh ginger-garlic paste - 1 tbsp
Oil - 5 tbsp
Cinnamon - 1" stick
Cloves - 6
Onions - 1 cup, finely chopped
Red paprika - 1 tbsp
Jaggery - 1/2 tsp
Water - 1 cup
Juice of 1 lemon
Salt to taste
How to Make Cauliflower Vindaloo
Mix the coriander, cumin, mustard, coconut and red chillies and grind to a fine powder.
Mix in turmeric, lime juice and half of the ginger-garlic paste. Coat the cauliflower well with the mixture, cover and marinate for an hour.
Heat oil in a pan over medium flame. Add the cloves, cinnamon and onions. Fry until light brown.
Add the remaining ginger-garlic paste and the marinated cauliflower. Cook for 4-5 minutes.
Add paprika, jaggery, salt and the extra marinade and bring the contents to a boil.
Cook on medium until the cauliflower pieces become tender.
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