1. Cauliflower 1 small. Cut to medium size florets
Oil 1 TBSP
Red chilly powder 1 tsp
2. Ajwain/aymodakam 1 tsp
3. Onion 1 medium, thinly sliced
4. Ginger 1 inch piece, finely chopped
Green chilly 2 nos, julienned
5. Red chilly powder 1 heaping tsp (if using Kashmiri chilly powder use 2 tsp)
Coriander powder 1 heaping tsp
Roasted cumin powder ½ tsp
6. Tomato 1 big, finely chopped and 1 small cut to 8 pieces
7. Garam masala ½ tsp
Coriander leaves/cilantro 2-3 sprigs, chopped
8. Salt as needed
9. Oil 1 TBSP
- Preheat oven to 450F.
- Clean and cut the cauliflower to medium florets. Add 1 TBSP oil, salt and red chilly powder and mix to combine. Transfer this to a greased baking tray and roast at 450F for 20 minutes. Remove and set aside.
- Heat 1 TBSP oil in a heavy bottomed pan and splutter the ajwain seeds for a minute. Follow up with ingredients numbered 4 until aromatic.
- Add the thinly sliced onions and cook this until the onions turn golden brown in color.
- Next add the ingredients numbered 5 one by one and mix well to incorporate. Saute the until raw smell goes off. Adjust salt.
- Now add the finely chopped tomato and cook covered at medium flame until tomatoes are mushy and oil separates.
- Open lid and add the roasted cauliflower, tomato and mix well gently.
- Cook this for 3 minutes and add garam masala and cilantro.
- Mix gently and switch off flame. Serve this with chapathis or fried rice.