Cauliflower Gravy Recipe
Relish this hot spiced cauliflower gravy with sizzling naan roti that comes with the fragrance of ghee, fresh coriander leaves along with a dsh of tangy lemon...
An Insight Into Cauliflower Gravy:
Cauliflower Gravy is one of the quintessential dishes from India, known for its rich taste and alluring aroma. Its versatile nature makes it one of the most popular dishes in and around the country. Gravy based dishes are always a huge hit in India as they are the ideal accompaniments for roti and rice as well. Gravy is basically a type of Indian saucy side dish made of fried or boiled vegetables or vegetable extracts, most commonly it is the onion tomato paste mixed up with regular native condiments and vegetables. There are a huge variety of gravies and of all the dishes, cauliflower gravy comes the first and foremost as it loved by many and strikes a chord with kids and adults alike.
The base paste we prepare to make this gravy is the key element that gives a sensual appeal to its texture and color. The cashews added to make the paste gives richness to the dish and the aromatic condiments like bay leaf, clove, cinnamon and anise always give a sizzling sensation to any gravy and especially to this cauliflower gravy. The ginger garlic paste when blended with Kashmiri chili powder always leaves out a heavenly aroma that enhances the overall flavor of the gravy. Cauliflower gravy is a quick and delicious dish that can be made with just a handful of ingredients at home within minutes.
Its versatility makes it pair well with Chukka roti, bajra roti, akki roti, lacha paratha, butter naan, fulka and wheat paratha. Similarly, it tastes awesome with Basmathi rice, kara bath, mint rice, masala rice, peas pulav, methi rice, ghee rice and jeera rice. A cup of basmathi rice along with one or two plain rotis, cauliflower gravy, masala papad, a glass of buttermilk and achaar is the regular seasonal comfort food in the North. As you get cauliflower in all the three seasons like early, main and late seasons, its availability spreads all through the year though it reaches its peak during winters. This is yet an important factor for the popularity of cauliflower based dishes all over the country.
It is widely grown in the countries like Bihar, Uttar Pradesh, Haryana, Assam, MadyaPradesh and Gujarat. Its botanical name is Brasicca Oleracea var botrytis. Apart from being attractive, it is also rich in nutrients. It has a high source of protein, vitamins, minerals and carbohydrates and has high fiber too. Moreover, it is rich in anti-oxidants and aids in weight loss regime. Remarkably, it has an important nutrient called choline, which many of us are not aware of generally. Choline is essential for brain development and for the production of neurotransmitters that are required for a healthy nervous system. Choline helps to prevent neurological diseases like dementia, Alzheimer's and liver and heart diseases too. It is not much known that choline is available only in a few vegetables like cauliflower and broccoli and one cup of cauliflower contains approximately about 40mg of choline. Keep yourself informed about the nutrients available in the vegetables we eat in our day today life and enjoy its benefits to the fullest and just pass it on to the next generation.
Here is the recipe of nutritious power packed cauli flower gravy,
Ingredients Required To Make Cauliflower Gravy Recipe
How To Make Cauliflower Gravy Recipe
Wash the vegetables and wipe them with a clean cloth. Dice two onions into cubes and finely chop the other two. Similarly chop a tomato into fine pieces and keep aside.
Drop two tomatoes in a vessel and pour in one and a half cup of water and boil for five minutes and keep aside. Similarly drop the cauliflower florets in another vessel with filled with water and boil for five to seven minutes approximately.
Place a small saucepan in the stove and keep it in medium flame.
Tip in a few drops of cooking oil and after a few seconds, add the diced onions into the pan and stir in.
Saute it till it turns aromatic and turn off the flame and wait for a few minutes.
When it cools down, add the sauteed onion and boiled tomatoes (after peeling the skin off) to the blender along with four to five cashews and make a smooth paste out of it and keep aside.
Place the saucepan again and turn the flame on and let it be in medium mode.
When it is heated, just tip in two tablespoons of ghee and when it starts to melt, squirt in two tablespoons of cooking oil.
Now just drop a bay leaf and stir with a spatula and also add in an anise, clove and a small piece of cinnamon to it.
Then add the finely chopped onion and when it turns translucent, blend in a teaspoon of ginger garlic paste and keep stirring.
When it turns aromatic, just plop in the finely chopped tomatoes and mash it up well.
Let the flame continue to be in medium mode and just after a few seconds, sprinkle in the required amount of salt with a good stir.
Herein, add a teaspoon of red chili powder and coriander powder each.
Follow it up with half a teaspoon of gram masala and give a mix.
Let it cook for a few seconds, and after a while just squirt in the onion tomato cashew paste and keep stirring and lower the flame at this stage.
When the whole mixture becomes totally mushy, toss over the semi boiled cauliflower florets after straining them.
Sprinkle in a little water and pop the lid on and let it continue to cook in low flame.
After five minutes open the lid and spill one or two pinches of kasuri methi after crushing them with your fingers.
Add a little more ghee if you feel necessary and give a thorough mix and now alter the flame to high mode.
Now the gravy has come to its final stage. Let it boil for five minutes approximately and when it reaches the desired consistency turn off the flame.
Garnish with some lush green coriander leaves and squeeze a few drops of lemon and serve it hot with roti, paratha, kulcha, butter naan or fried rice, pulav, kushka or jeera rice.
Ingredients
Directions
Wash the vegetables and wipe them with a clean cloth. Dice two onions into cubes and finely chop the other two. Similarly chop a tomato into fine pieces and keep aside.
Drop two tomatoes in a vessel and pour in one and a half cup of water and boil for five minutes and keep aside. Similarly drop the cauliflower florets in another vessel with filled with water and boil for five to seven minutes approximately.
Place a small saucepan in the stove and keep it in medium flame.
Tip in a few drops of cooking oil and after a few seconds, add the diced onions into the pan and stir in.
Saute it till it turns aromatic and turn off the flame and wait for a few minutes.
When it cools down, add the sauteed onion and boiled tomatoes (after peeling the skin off) to the blender along with four to five cashews and make a smooth paste out of it and keep aside.
Place the saucepan again and turn the flame on and let it be in medium mode.
When it is heated, just tip in two tablespoons of ghee and when it starts to melt, squirt in two tablespoons of cooking oil.
Now just drop a bay leaf and stir with a spatula and also add in an anise, clove and a small piece of cinnamon to it.
Then add the finely chopped onion and when it turns translucent, blend in a teaspoon of ginger garlic paste and keep stirring.
When it turns aromatic, just plop in the finely chopped tomatoes and mash it up well.
Let the flame continue to be in medium mode and just after a few seconds, sprinkle in the required amount of salt with a good stir.
Herein, add a teaspoon of red chili powder and coriander powder each.
Follow it up with half a teaspoon of gram masala and give a mix.
Let it cook for a few seconds, and after a while just squirt in the onion tomato cashew paste and keep stirring and lower the flame at this stage.
When the whole mixture becomes totally mushy, toss over the semi boiled cauliflower florets after straining them.
Sprinkle in a little water and pop the lid on and let it continue to cook in low flame.
After five minutes open the lid and spill one or two pinches of kasuri methi after crushing them with your fingers.
Add a little more ghee if you feel necessary and give a thorough mix and now alter the flame to high mode.
Now the gravy has come to its final stage. Let it boil for five minutes approximately and when it reaches the desired consistency turn off the flame.
Garnish with some lush green coriander leaves and squeeze a few drops of lemon and serve it hot with roti, paratha, kulcha, butter naan or fried rice, pulav, kushka or jeera rice.
