Cauliflower Chettinad

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 1/2 teaspoons black peppercorns, coarsely ground
• 1 teaspoon fennel seed, coarsely ground (saunf)
• 3 large dried red chilies, coarsely ground
• 3 tablespoons ghee
• 1 1/2 tablespoons poppy seeds, coarsely ground
• 1/2 teaspoon hot red chili powder
• 3 medium onions, sliced
• 1 1/2 teaspoons grated ginger
• 1/2 cup tomato paste
• 5 fresh curry leaves, washed and torn
• 2 tomatoes, washed,peeled and chopped
• 1 1/2 tablespoons lime juice
• 1/2 teaspoon grated nutmeg
• 1 (230 ml) can coconut cream
• 3 baby potatoes, unpeeled,washed and quartered
• 1 medium cauliflower, washed,stems removed and cut into medium florets

Recipe

• 1 heat ghee in a large wok on medium flame.
• 2 add onions and saute until light brown.
• 3 then add the ginger, chilli powder, nutmeg and the ground spices.
• 4 mix well and cook until it releases its aroma.
• 5 add the cauliflower florets.
• 6 stir-fry for 4 minutes.
• 7 add all the remaining ingredients, except the cauliflower.
• 8 when the potato is half-cooked, that's when you have to add the cauliflower florets.
• 9 simmer and cook until the sauce thickens and the cauliflower is crisp-tender.
• 10 do not overcook the cauliflower.
• 11 note: if the sauce is too thick, add a little warm water.
• 12 serve with hot rotis!