Ingredients
– 1 medium cauliflower, cut into florets
– 1 large onion, chopped
– 1 can (400g) diced tomatoes
– 2 teaspoons ginger-garlic paste
– 1 teaspoon cumin seeds
– 1 teaspoon coriander powder
– 1/2 teaspoon turmeric powder
– 1 teaspoon chili powder
– 2 tablespoons oil
– Salt, to taste
Method
1. Preheat the oven to 200°C (392°F). Spread the cauliflower florets on a baking tray and drizzle with one tablespoon of oil. Roast for about 25-30 minutes until golden and tender.
2. Heat a pan on medium heat and add the remaining oil along with cumin seeds. Allow the seeds to sizzle for a few seconds.
3. Add the chopped onion to the pan and sauté until soft and golden. Incorporate the ginger-garlic paste, mixing well for a minute.
4. Stir in the diced tomatoes, turmeric powder, chili powder, coriander powder, and salt. Cook for about 10 minutes, letting the mixture thicken.
5. Combine the roasted cauliflower with the tomato gravy in the pan. Cook everything together for a few more minutes, ensuring the flavors meld beautifully.
You may also be interested in the following websites:
GardenBix.com
recipebix.com
cheeseofchoice.org
beekeepingworld.online
