| Recipe Name:
Cauliflower stalk curry |
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| Category:
Indian Regional |
Sub Category:
Punjabi |
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| Prep Time |
Cook Time |
Serves |
| 25 mins |
45 mins |
3 |
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Ingredients: |
| Small cauliflower pieces |
|
4-5 nos |
| Onion finely chopped |
|
1 no |
| Ginger chopped |
|
1" piece |
| Tomatoes chopped finely |
|
2 nos |
| Green chilli chopped |
|
1 no |
| Dhania powder |
|
1 tsp |
| Garam masala powder |
|
1/2 tsp |
| Red chilli powder |
|
1/2 tsp |
| salt to taste |
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| Turmeric powder |
|
1/4 tsp |
| Oil |
|
1 tbsp |
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Method: |
- Cut off the head of cauliflower. From the stem, remove the side leaves , leaving 1-2 soft leaves at the top. Peel the hard stem a little from the lower end. cut each stalk into 4 long pieces. Soak the stalks in a pan full of hot water for 5- 10 minutes. was well to remove dirt. Scrub well in between side leaves.
- Heat oil; add onions and cook till light brown. Add ginger and fry for a minute. Add masalas; dhania powder, garam masala, red chillli powder, salt and turmeric powder.
- Cook for 2-3 minutes till the masala turns brown. Add tomatoes and green chilli. Cook on medium flame for about 5 minutes, till the tomatoes are well blended and the oil seperates.
- Add the stalks and stir fry for 5 minutes. Cover and cook on low flame for 20-30 minutes till the stalks are cooked; Occasionally put 2-3 tbsp of water on the lid, which makes the water hot seep in. Cook stirring occasionally till crisp and tender. Do not overcook.
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