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Preparation Time : 15
Cook Time : 15
Total Time : 30
small cauliflower 1 nos
capsicum 1 nos
Ginger garlic paste 1 tsp
Curd 1 cups
Red Chilli powder 2 tsp
Saunf powder 1 tsp
turmeric powder 1 tsp
Dhaniya powder 2 tsp
Garam masala 1 tsp
Salt as per taste 1 tsp
laung / Cloves 2-3 nos
whole black Pepper seeds 2-3 nos
tomato 1 nos
Cumin seeds 1 tsp
Oil 1 tbsp
Besan / Bengal Gram Flour 2 tsp
First cut cauliflower into florets and capsicum into small pieces and remove all seeds. Wash it properly. Keep it aside on a strainer for drying all water .
Now take a pan, add 2 teaspoons oil, add cumin seeds, black pepper corns , cloves, add ginger garlic paste and saute it for 5 minutes.
Add 2 teaspoon besan, saute it for 5 minutes. Add all the dry masalas like turmeric powder, red chilli powder, dhaniya powder, garam masala and salt as per taste.
Add curd to the mixture and stir continuously until oil separates.
Add 1 cup water, let it boil on sim for the gravy.
Deep fry florets until they become golden brown.
Add fried flolerts to the gravy. Add chopped tomatoes and cover it for 5 minutes.
Serve hot with chapati or rice.
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