The combination of steamed cauliflower in a low fat gravy , with the mild spices and low fat milk cream adds delicacy to the tender sweet tasting dish.  Serve it with hot phulka's or just jeera pulav, will make a very comforting meal.

Serves: 4 persons
Cooking time: 30 minutes
Preparation Time: 15 minutes

Ingredients

• 1 large cauliflower (about 20-25 florets)
• 1 teaspoon chopped ginger
• 1 cup pureed tomatoes
• 1 teaspoon cumin seeds
• 1/2 teaspoon turmeric powder
• 2 cardamom pods, halved
• 1/2 teaspoon garam masala powder
• 1/4 teaspoon chilli powder
• 1/4 cup fresh milk cream
• 2 tablespoons chopped coariander leaves
• 2 tablespoons Vegetable/Sunflower oil
• Salt to taste

Method

Heat oil in a wok/frying pan; add cumin seeds, ginger and allow it to crackle.

Add turmeric powder, tomatoes, cardamom pods, garam masala, chilli powder, salt, 1/4 cup water  and cauliflower florets; simmer covered for 10-15 minutes until the cauliflower is tender and cooked. Add the milk cream and a little more water and simmer for 5 more minutes. Use your judgement in adding water, based on the amount of gravy you would  like.

Garnish with chopped corainder leaves and serve hot with phulkas or jeera pulav.