Follow these steps for perfect results
Cauliflower
cut into florets
Fennel Seeds
Ginger
Tomatoes
finely chopped
Bay Leaves
Green Chutney
Curd (Yogurt)
Turmeric Powder
Coriander Powder
Salt
to taste
Red Chilli Powder
to taste
Sunflower Oil
for cooking
Gather all ingredients.
If you don't have Green Chutney, prepare it using a separate recipe.
Heat oil in a heavy-bottomed pan.
Add fennel seeds, ginger, and bay leaves to the hot oil.
Stir-fry for a few seconds until fragrant.
Add finely chopped tomatoes, turmeric powder, coriander powder, and chili powder.
Stir to combine the spices with the tomatoes.
Add yogurt, green chutney, and salt.
Stir well to incorporate all ingredients.
Add cauliflower florets to the pan.
Stir to coat the cauliflower evenly with the chutney masala.
Cover the pan and cook on medium heat until the cauliflower is tender (approximately 5-8 minutes).
Stir intermittently to prevent sticking and ensure even cooking.
Once the cauliflower is cooked, turn off the heat.
Serve hot with Tawa Paratha and Boondi Raita Spiced With Black Salt for lunch or dinner.
Expert advice for the best results
Adjust the amount of chili powder to your preferred spice level.
Ensure the yogurt is at room temperature to prevent curdling when added to the hot pan.
Everything you need to know before you start
10 minutes
Green chutney can be made a day ahead.
Garnish with fresh coriander leaves.
Serve hot with Indian bread like roti or naan.
A cooling accompaniment.
Discover the story behind this recipe
Part of Sattvic cuisine, which emphasizes pure and simple foods.
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