This serves as a tangy and wonderful side dish for rotis or parathas. My husband especially loved the tanginess of this from the yogurt base.
Cut Cauliflower into small florets.
In a mixing bowl, add about 1/2 cup of fresh yogurt. Add 1/2 tsp of turmeric powder, 1 1/2 tsp of red chilli powder and another 1 tsp of jeera-dhaniya powder.
Mix well till all combined.
You will need to get a smooth paste without any lumps.
Now, add the gobhi pieces in here and mix well.
Let this marinate for about an hour.
Chop up some ginger, garlic and green chillies roughly.
Make a fresh paste out of the chopped GGG.
In another pan, dry roast these spices till golden brown. About 1/2 cup of dhaniya, a few black peppers, 1 tsp of Ajwain, 1/2 tsp of methi seeds, 3-4 red chillies and 1 tbsp of Jeera.
Dry roast these and move to a mixie to grind.
Grind up the spices coarsely. This should not be too fine. Does this not look gorgeous?
In a wide pan, add 1 tbsp of oil. Add the GGG paste in here and fry for a min.
Then, add chopped onions and saute till they turn pink.
Add chopped tomatoes - about 2 -3 small ones. Cook for a couple of mins.
Now, add the marinated cauliflower along with the yogurt paste in here. Mix well. Add salt to taste. Let this cook for a couple of mins.
Now, add the ground spices in here and mix well.
Cover and let cook in simmer for about 10 mins. Add a little bit of water if its too thick. Don't add too much water and make it too thin - that will just wipe out a lot of flavor.
When cooked well, switch off the stove and add chopped cilantro on top.
Serve hot with Parathas or Rotis.
Enjoy! Peace Out!