Cauliflower In Green Masala Recipes

Steps:

• Whisk together 2 tablespoons of the sour cream, 1 tablespoon of the oil, 1 tablespoon water, 1 1/2 teaspoons of the curry powder, 1/2 teaspoon of the paprika and 1/4 teaspoon salt in a medium bowl. Add the cauliflower and toss to evenly coat. Cover the bowl and marinate for 30 minutes at room temperature.
• Meanwhile, pulse the garlic, ginger, onion and 2 tablespoons water in a food processor until smooth. Heat the remaining 1 tablespoon vegetable oil in a 6-quart Dutch oven or large heavy pot over medium-high heat. Add the onion mixture, garam masala, the remaining 2 1/2 teaspoons curry powder, and the remaining 1 teaspoon paprika. Cook, stirring occasionally, until the mixture starts to stick and brown on the bottom of the pan, about 4 minutes. Add the tomato puree, 1 cup water, the chickpeas and 2 teaspoons salt. Cover partially with a lid and simmer gently until the sauce is slightly reduced and the onion mixture is soft, 10 to 15 minutes.
• Meanwhile, preheat the broiler with a rack positioned about 4 inches from the heat source. Line a baking sheet with foil. Arrange the cauliflower in a single layer and broil, tossing halfway through, until the cauliflower is browned and just cooked through, 8 to 10 minutes.
• Stir the cauliflower and peas into the sauce and return to a simmer, then remove from heat. Stir in the remaining 6 tablespoons sour cream, the butter and cilantro. Serve the tikka masala in bowls with brown rice and lemon wedges. Garnish with cilantro.

Steps:

• Grind together the corriander leaves, green garlic, chillies, ginger and spring onions.
• This will give you the'green masala'.
• Heat oil in a non-stick skillet.
• Fry the above ground green masala in it till some of it evaporates, stirring on and off, for 18-20 minutes, on medium flame.
• Add tomatoes to the masala.
• Mix in salt, turmeric powder and the garam masala.
• Mix in cauliflower florets and coat well with the masala paste.
• Cover the skillet.
• Cook with an occasional sprinkling of water on low flame for 20-30 minutes, turning occasionally, for even cooking.

Steps:

• Heat the oil in a large non-stick pan over a low heat. Add the ginger and curry leaves and fry, stirring, for about a minute. Tip in the squash and potatoes, turn the heat up to medium and fry for 5 mins more. Meanwhile, put the rice on to boil for 20 mins until tender.
• Scatter the chilli over the squash and potatoes along with the garlic, garam masala and five-spice. Stir briefly, then add the tomatoes, cauliflower, 400ml water and the bouillon powder. Bring to the boil, then cover and simmer for 10 mins. Add the beans and cook for another 10 mins until all the veg is tender, but still holding their shape.
• Turn off the heat and stir in the yogurt, coriander and lime juice. Serve half with half the rice. Chill the remaining two portions of curry and rice for another night. Will keep covered in the fridge for up to two days. Reheat the rice in the microwave and the curry in a pan set over a low heat until piping hot.

Steps:

• Soak the cauliflower florets in lukewarm water to which you have to first add salt and a pinch of turmeric powder.
• Grind together the corriander leaves, coconut, green chillies, garlic cloves and ginger.
• Heat oil in a wok.
• Fry the onions in it till golden brown.
• Add the ground masala and stir-fry for 2 minutes.
• Add all the dry masalas, i.e., red chilli, turmeric, garam masala powder and salt.
• Mix thoroughly.
• Fold in the greenpeas, potatoes and rinsed and drained cauliflower florets.
• Add 2 cups of water, cover and cook for 20 minutes on medium heat, stirring occasionally.
• Serve hot with steamed white Basmati rice or naan or paratha or rotis, as you like alongwith a bowl of raita or yoghurt on the side.
• Enjoy!