The combination of mint, yogurt and cauliflower makes this dish very tangy.

 

Serves: 4 persons

Cooking time: 30 minutes Preparation Time: 15 minutes

Ingredients

• 1 large cauliflower (about 20-25 florets)
• 1 cup diced onion
• 1 teaspoon chopped ginger
• 1 cup diced tomatoes
• 1 teaspoon cumin seeds
• 1 teaspoon turmeric powder
• 1 bay leaf
• 1 teaspoon garam masala powder
• ¼ teaspoon chilli powder
• 1 cup whisked yogurt
• 2 tablespoons chopped mint leaves
• 2 tablespoons Vegetable/Sunflower oil
• Salt to taste

Method

Heat oil in a wok/frying pan; add cumin seeds, bay leaf, ginger, onions and sauté until soft and tender.

Add turmeric powder, tomatoes, cauliflower florets, and salt, simmer for 10 minutes until the cauliflower is half cooked. Add the yogurt, garam masala and chilli powder and simmer for another 15 minutes.

Add chopped mint and serve hot with phulka’s or jeera pulav

Filed under: North Indian

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