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Cauliflower Guncha-O-Keema Recipe
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Recipes in English
>>
Vegetarian Recipes >> Cauliflower
Guncha-o-Keema |
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This is a rich,
crispy, cauliflower preparation. |
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Cauliflower
florets 600 gm |
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Butter 120 gm/
1/2 cup |
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Capsicum,
diced 30 gm/2 tbs |
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Chaat masala
2.5 gm/ 1/2 tsp |
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Chilli powder
5 gm/1 tsp |
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Cooking oil 15
ml/1 tbs |
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Coriander
leaves, chopped 5 gm/1 tsp |
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Garam masala
2.5 gm/ 1/2 tsp |
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Garlic,
chopped 20 gm/4 tsp |
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Ginger
juliennes 5 gm/1 tsp |
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Juice of 1
lemon |
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Khoya 60 gm/4
tbs |
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Salt to taste
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Tomato purée
60 ml/4 tbs |
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Tomatoes,
diced 30 gm/2 tbs |
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Turmeric (haldi)
powder 2.5 gm/ 1/2 tsp |
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- Heat
cooking oil in a kadhai. Sauté garlic. Add cauliflower,
turmeric, chilli powder and salt.
Cook on low flame till cauliflower is almost tender. Remove
and keep aside. In another pan melt butter and toss the
capsicum and diced tomatoes in it.
- Add to
the cooked cauliflower. In the same pan brown the khoya till
it becomes granulated. Add tomato purée to the cauliflower
and cook for a minute. Sprinkle with khoya granules, chaat
masala, garam masala and lemon juice.
- Time:
Preparation: 20 minutes
Cooking: 45 minutes
- To
Serve: Garnish with ginger juliennes and coriander
leaves. Serve hot with any Indian bread.
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