Cauliflower Curry

This is the season for good and fresh cauliflower. We can make different types of recipes with cauliflower. We can make rice, paranthas, curries, snacks  and pickle. Cauliflower is low in fat and carbohydrates. It is very high in water, dietary fiber and folate. It has some anti-cancer compound which reduces the growth of cance cells. Regular intake of cauliflower reduces the risk of aggressive prostrate cancer.
With so many good qualities and its different taste cauliflower is my favorite curry. The recipe I am submitting goes well with rotis and also of course with rice.

Ingredients:

Cauliflower-1big
Onions-2big
Potato-1big
Carrot-1large
Tomatoes-1big
Onion-1small
Garlic-5 or 6 cloves
Ginger-4″
Cloves-5 or 6
Cinnamon sticks-4″
Salt-to taste
Red chilli powder-1tsp
Garam Masala powder-1tsp
Turmeric powder-1tsp
Asafoetida-a pinch

Preparation:

Separate the florets of cauliflower and soak them in warm water. With this process we can remove small insects or germs in it.

Peel the skin of carrots, potatoes and cut them into cubes.
Pressure cook carrots, potatoes and cauliflowers with little salt.

Drain the excess water from the vegetables and leave them to dry.
Grind one tomato, one small onion, ginger and garlic into a paste.
Chop 2 big onions. 

Procedure:

Heat oil in a kadai or wok add asafoetida, cloves and cinnamon sticks. When they splutter add onions and fry them till they become soft. 

Add the grounded tomato masala and bring it to boil. 

Add cooked vegetables and mix well. 

Now add turmeric powder, salt, red chilli powder and garam masala powder. Add little water. and allow it to boil. Cover it with lid. Cook till it become thick.