CAULIFLOWER GRAVY

CAULIFLOWER GRAVY

     Cauliflower gravy - A simple dish and can be eat with chapati or parotta.  I prepared this gravy for morning breakfast.  There are different varieties in gravy and taste but it will differ according to the region.  Surprisingly my hubby and my son's loved this gravy very much.  Because they don't like vegetables.  Do try this in your home and let me know if you also liked this gravy.  I shared step by step pictures for clear understanding.

Try this also : Mushroom gravy

INGREDIENTS : 

Cauliflower - 200 gms

Capsicum - 1/2

Tomato -2

Peas - 200 gms

Bay leaf -2

Fennel seeds -1tbspn

Onion - 5

Turmeric powder -1spn

Garam masala - 1spn

Coriander powder - 1spn

Chilli powder  - 1spn

Soy sauce - 1tbspn

Salt - As required taste

Oil - As required taste

MATERIALS TO GRIND :

Poached coconut - 1 cup

Fennel seeds - 1spn

Ginger - 1spn

Garllic - 1spn

Cloves - 2

Roasted gram -  1/4 cup

PRE - PREPARATION :

1. Soak the peas in water for 3 hours.  Drain the peas from water and transfer it to a bowl and keep closed

2. Cut the cauliflower to small florets.  Then heat the vessel with water and add some salt and turmetic powder and bring it to boil. Once boiled add the cauliflower florets and allow to cook for about 5 min.

3. In a mixi jar add the poached coconut, fennel seeds, ginger and garlic, cloves.  Grind them to a fine paste.

METHODS :

• Heat a pressure pan with oil.  Once hot add Fennel seeds and Bay leaf and saute it for 30 sec.
• Then add Onion and Capsicum, saute well.
• Now add Tomato and cook for about 2-3 min. in a medium flame.
• When tomatoes becomes soft reduce the flame to low then add Garam masala, Red chilli powder and Coriander powder, soy sauce. And mix well.  Also add Peas and cook well.
• After that add boiled Cauliflower and mix uniformly.  And add requried amount of salt, and water.
• Once veffies cooked add the coconut paste and allow to cook for 2 min.
• When oil begins  to separate cauliflower gravy is ready to serve.

STEP BY STEP IMAGES : 

Take a pan and add oil in a medium flame.  Then add fennel seeds and bay leaf.  saute it for a 30sec.

Now add onion and capsicum, saute well.

After that add tomato and masala, and soy sauce mix well.

After that add peas.

When veggies cooked add boiled cauliflower and cook well.

At last add required ammount of water, and salt.

At last add coconut paste and bring it to boil.  After few minutes oil begins to separate.

 

 Now it is ready to serve with chappathi

Mushroom gravy