Cauliflower Guncha-O-Keema
Servings - 2 - 3
INGREDIENTS
Oil - 1 tablespoon
Garlic - 2 tablespoons
Cauliflower - 550 grams
Turmeric - 1/2 teaspoon
Red chili - 1 teaspoon
Salt - 1 teaspoon
Butter - 50 grams
Bell pepper - 2 tablespoons
Tomato - 2 tablespoons
Khoa - 60 grams
Tomato puree - 60 grams
Chaat masala - 1/2 teaspoon
Garam masala - 1/2 teaspoon
Lemon juice - 1 tablespoon
Ginger juliennes - for garnishing
Coriander - for garnishing
PREPARATION
1. Heat 1 tablespoon oil in a pot, add 2 tablespoons garlic and saute until it turns golden brown in color.
2. Add 550 grams cauliflower and mix it well.
3. Then, add 1/2 teaspoon turmeric, 1 teaspoon red chili, 1 teaspoon salt and mix it well.
4. Cook on low heat till cauliflower is almost tender.
5. Remove it from heat and keep aside.
6. Heat 50 grams butter in a pan, add 2 tablespoons bell pepper, 2 tablespoons tomato and toss them for 3 - 5 minutes.
7. Remove it from heat and keep aside.
8. Take a another pan, add 60 grams khoa and cook till it becomes brown and granulated. Remove it from heat and keep aside.
9. Take a pot, add 60 grams tomato puree and stir well.
10. Add the cooked cauliflower, bell pepper, tomato and khoa.
11. Now, add 1/2 teaspoon chaat masala, 1/2 teaspoon garam masala, 1 tablespoon lemon juice and mix it well. Cook for 3 - 5 minutes.
12. Garnish with ginger juliennes and coriander.
13. Serve.
