Monday, 24 June 2013

The Tree of Life


1. 1 big cauliflower 
2. Oil (for deep frying)

For Marinating the cauliflower

1. 2 tbsp ginger-garlic paste
2. 1/4 tsp black pepper powder
3. 1/4 tsp turmeric powder
4. 1/2 red chili powder
5. Salt

For the Gravy

1.   4 medium tomatoes (blanched,peeled and pureed)
2.   2 small onions (pureed)
3.   Achaari Masala (a pinch of fennel seeds, fenugreek seeds and black seeds/kalonji roasted and powdered)
4.   1 1/2 cashew nut paste
5.   1/2 cup fresh cream
6.   20-30 g butter
7.   1/2 tsp ginger-garlic paste
8.   2 tsp coriander powder
9.   1/4 tsp black pepper powder
10. 1/2 tsp red chili powder
11. 1/2 tsp garam masala
12. Pinch of sugar
13. 2 drops gulab jal 
14. Fresh coriander leaves (for garnishing)
15. 2 tsp cornflour (add 2-3 tbsp water in it to make a paste)
16. Salt to taste
17. Oil


1. Cut the cauliflower vertically along the centre and then cut out a thin slice. The slice will look like a tree.
2. Using all the ingredients mentioned for marinating, marinate the cauliflower for about 15-20 mins.
3. Heat oil in kadhai and deep fry the cauliflower on low flame until cooked.
4. Take it out on an absorbent paper.

For the Gravy

1. Heat oil in a pan. Add ginger-garlic paste and onion paste and saute until the onion paste is cooked.
2. Add salt, coriander powder, red chili powder, black pepper powder and achari masala. 
3. Now. add the tomato puree and cook it till the masala leaves the sidesof the pan.
4. Once the masala is cooked, add around 1 1/2 cups of water and the cornflour paste. 
5. Add butter, cream,sugar,cashew nut paste and gulabjal. Cook with the lid on for 5-10 mins. 
6. Finish with garam masala and switch of the flame.


1. Pour the gravy in a serving plate and place the cooked cauliflower on top of it.
2. Garnish with fresh cream and coriander leaves.
3. Serve hot.


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