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1 - cauliflower, large
1/2 cup -
1/4 cup -
4 - onion, medium size
1.5 tbsp -
2 tsp - fennel (suanf) seeds
2 tbsp -
4 tbsp -
2 pieces - cinnamon, 3 cm each
2 tsp - Kashmir chilli powder or to taste
1/2 tsp -
2 tsp - kasoori
1 tsp -
oil to deep fry
salt to taste
How to Make Mughlai Cauliflower
Cut the cauliflower into big pieces.
Deep fry in moderately hot oil till light brown. Drain and reserve.
Thinly slice 2 onions and chop 2 onions. Deep fry the sliced onion till rich brown. Drain on kitchen paper.
Cool and grind to a paste.
Roast poppy seeds and fennel.
Powder them with cashew nuts.
Heat 4 tbsp of ghee or oil. Add sugar.
When it turns golden brown, decrease the heat, add cloves, cardamom and cinnamon, followed by chopped onion.
Increase the heat, fry till onion turns golden brown.
Add chilli and turmeric powders, fry for few seconds.
Add kasoori methi, fry for few seconds.
Add tomato puree, fried onion paste and salt.
Add 2 cups of water.
Add the powdered ingredients and simmer for 2-4 mins (add more water if the gravy is too thick).
Add cauliflower, simmer for 2 more mins.
Garnish with cream and serve hot with parathas.
Bawarchi of the Week
Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.