ACHAARI GOBHI

INGREDIENTS:

1. 1 Medium cauliflower

2. 11/2 Tablespoon mustard oil

3. 1/2 Teaspoon mustard seeds (Buy here)

4. 1/2 Teaspoon cumin seeds (Buy here )

5. 1/4 Teaspoon fenugreek seeds (Buy here)

6. 1/2 Teaspoon fennel seeds (Buy here )

7. 1/4 Teaspoon onion seeds/kalonji/nigella seeds (Buy here )

8. 1 Teaspoon coriender seeds (Buy here )

9. 1/4 Teaspoon asafoetida powder (Buy here )

10. 1/2 Teaspoon turmeric powder (Buy here )

11. 1 Medium onion chopped

12. 1 Teaspoon ginger paste

13. 1 Teaspoon garlic paste

14. 3 Green chillies, chopped

15. Salt to taste

16. 3/4 cup skimmed milk yogurt

STEPS TO FOLLOW:

1. Separate the cauliflower into large florets

2. Heat the mustard oil to smoking point in a non-stick kadai (Buy here )

3. Add the mustard seeds, cumin seeds, crushed coriender seeds and asfoetida, and saute till they begin to change colour

4. Add the onion and saute till translucent. Add the ginger paste, garlic paste and green chillies and saute till the onion turns light brown

5. Add the cauliflower and salt and saute over medium heat till brown

6. Add turmeric powder and one cup of water and cook, covered,for ten to fifteen minutes, or till cooked

7. Add the yogurt and continue to cook till the water evaporates and the gravy coats the cauliflower

8. Serve hot