Cauliflower is a versatile veggie that it can be paired with any veggie or can stand on its own too. This is a quickie adapted from the stable of Mallika Badrinath - A one pot side dish. Throw some cauliflower florets, onion and tomato paste with spices into your pressure cooker and cook for one whistle and the curry is ready.
- Cauliflower broken into florets - 2 cups
- Aniseed - 1/2 tspn
- Cinnamon - 1 inch piece
- Cloves - 3 nos
- Bay leaf - 1 no
- Oil - 2 tblspn
- salt to taste
Dry roast and powder
- Red chillies - 4 nos
- Poppy seed - 1 tblspn
- Dhania/Coriander seeds - 2 tspn
- Roasted gram/Chutney dal - 1 1/2 tblspn
- Onion - 1
- Tomatoes - 2 nos
Chop onion and tomatoes. Dry roast red chillies, poppy seeds and dhania. Powder the roasted ingredients along with the chutney dal. To that add the chopped onions and tomatoes and grind coarsely.
Heat oil in a pressure cooker. Add the spices and then cauliflower. Fry for 3 minutes. Add the ground paste, salt and just enough water to cover the florets. Close the lid and pressure cook for one whistle. Switch off the heat and open the lid, when the pressure is fully released. Garnish with coriander leaves.