Cauliflower Tomato Curry Recipe

• 🍴300 gm chopped cauliflower
• 🍴2 medium sliced onion
• 🍴2 chopped green chili
• 🍴3 teaspoon mustard oil
• 🍴1 1/2 teaspoon mustard seeds
• 🍴4 small tamrind
• 🍴2 tablespoon coconut
• 🍴1/2 teaspoon coriander seeds
• 🍴1 teaspoon cumin seeds
• 🍴300 gm pureed tomato
• 🍴1 piece sliced ginger
• 🍴2 cloves chopped garlic
• 🍴1/4 teaspoon turmeric
• 🍴5 leaves curry leaves
• 🍴125 ml water
• 🍴3 pinches salt
• 🍴1/2 teaspoon fennel seeds
• 🍴1/2 teaspoon red chilli powder

For Garnishing

• 🍴1 handful chopped coriander leaves

• 🍴Heat a pan on medium-low flame and roast the coriander seeds, fennel seeds, red chili, and cumin seeds for 30 seconds. Grind them to a fine powder. Keep aside.
• 🍴Grind 1 onion, ginger, 1/2 green chili, and garlic to a fine paste.
• 🍴Heat oil in a large pan and add the remaining onions, ground onion paste, and stir well. Saute for 5 to 8 minutes or until golden.
• 🍴Once it is done, add the ground masala powder, mustard seeds, turmeric powder, and curry leaves. Stir-fry for 2 minutes.
• 🍴Now add tomato puree, tamarind extract, water, and coconut. Bring to a boil.
• 🍴Add the chopped cauliflower and reduce the flame to low. Simmer for 10 minutes and once the cauliflower is cooked and tender, remove from flame.
• 🍴Garnish with coriander leaves and serve hot with cooked rice.