KEEMA CAULIFOWER

 

INGREDIENTS

Cauliflower (grated)

1 cup

Cream

1/2 cup

Paneer (in small pieces)

100 gm

Oil

100 gm

Kaju-Kishmish

25 gms each

Salt

To taste

Curd

1 cup

Tomato sauce

2 tbsp.

INGREDIENTS FOR MASALA PASTE

Green chilly

3

Turmeric (haldi)

1/2 tbsp.

Kashmiri mirch and Kala Namak

1 tsp. each

Garam masala

1/2 tbsp.

Coriander leaves

1 tbsp.

Onion (grated)

2

Cumin seeds (jeera)

1 tsp.

Posta (paste)

1 tbsp.

Garlic

6 flakes

Cumin seeds (roasted and grounded)

1 tsp.

Ginger

1"

Chopped coriander

for flavor

METHOD

Add salt and turmeric to water. Boil the cauliflower in the water till half done. Heat oil in a kadahi. Add sugar. When the sugar becomes brown, add the grated onion. Saut till it gets brown. Add the masala paste. When the masala is ready, put the boiled cauliflower and fry for 5 minutes. Add paneer, kaju and posta. Strain the curds through a strainer and put it in the kadahi. Add salt. Add a cup of water, cover and simmer for a few minutes. After a few minutes (when cauliflower is done), remove the lid and wait till the water evaporates. Beat the cream and add to cauliflower. Add the sauce, roasted jeera, and chopped coriander. Serve hot.

Serves : 3-4 adults

 

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