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Preparation time—15minutes                                              Cooking time—25minutes

Serving—4                                                                                        Category—veg.

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1-Cauliflower                                                                                  1medium size

2-Onion, chopped                                                                       1

3-Bayleaf                                                                                          2

4-Garlic, chopped                                                                      1tsp

5-Ginger, chopped                                                                   1tsp

6-Asafoetida [heeng]                                                              a pinch

7-Cumin [jeera] seeds                                                             ¼ tsp

8-Mustard [rai] seeds                                                             ¼ tsp

9-Fenugreek [methi] seeds                                                 ¼ tsp

10-Nigella [kalonji] seeds                                                    ¼ tsp

11-Turmeric powder                                                             ½ tsp

12-Red chilli powder                                                             ½ tsp

13-Green chilli, chopped                                                     1tsp

14-Garam masala                                                                   ½ tsp

15-Dry mango powder [amchoor]                                 1tsp

16-Oil                                                                                             2tsp

17-Salt                                                                                          to taste

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1-Cut cauliflower into small florets,  wash under running water and keep aside.

2-Heat oil in a kadhai crackles cumin, mustard, fenugreek and kalonji seeds along with bay leaf

3-Add onions, ginger and garlic, sauté till golden brown, stir in heeng, turmeric, green chillies, cauliflower and salt. Cover and cook on low heat for 8-10 minutes or till half done.

4-Add red chilli powder, garam masala and mix well. Cover  and continue cooking, occasionally check it, if the masala sticks to the bottom, just sprinkle little water ,scrape off the masala with ladle and cook till fully done.

5-Just before removing from the fire mix in amchoor and serve hot with roti or paratha.

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About Anil Kumar

Chef at Mayuri Farms and Restaurant