Cauliflower is a cruciferous vegetable that is naturally high in fiber and vitamins. It provides antioxidants and phytonutrients.This dish is a combination of lamb meat and cauliflower cooked with tomatoes, yogurt and spices.
Serves: 6
INGREDIENTS
1 kg mutton
1/2 medium size fresh cauliflower
3 tbsp ginger - garlic paste
1/2 tsp chilly pd or to taste
2 tsp coriander pd
1/2 tsp turmeric pd
Salt to taste
4 tomatoes
1/2 cup curd
2 - 3 tbsp oil
Few sprigs of corriander leaves
4 medium onions
2 green chillies
2 - 3 bay leaves
2 cloves
2 cardamom
Small piece of cinnamon
METHOD
Clean and wash muttton thoroughly.
Chop onions, tomatoes and coriander leaves.
Break cauliflower into big pieces. Soak cauliflower in salt water for 15 - 20 mins then clean it well. ( look for any green insects)
Heat 1 tsp oil saute the caulifower with salt and little turmeric pd till it turns little brown. Keep aside. ( refer to pic)
Heat remaining oil in a pressure cooker fry onion till golden brown.
Add ginger - garlic paste chilly, turmeric, coriander pd and salt.
Add tomato paste and roast it well.
Add mutton and roast it well .
Pressure cook this mutton gravy with 11/2 cups of water and well beaten curd for 15 mins or till almost done.
Open the pressure cooker and add the cauliflower and steam it for 1- 2 whistle.
Taste and check the salt and chilly.
Check if cauliflower is done if not leave it on slow flame till done.
Use a wooden spatula to stir as cauliflower is very delicate to handle.
This is a semi thick gravy.
Transfer into a serving bowl and garnish with chopped coriander.
Serve with phulkas or rice
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