Roasted cauliflower with Tomato Gravy
This dish combines crispy roasted cauliflower with a wealthy, spiced tomato gravy, making it a really perfect most important or side for rice, roti, or naan.
Ingredients:
For Roasted Cauliflower:
1 medium cauliflower, cut into florets
2 tablespoons oil
Half teaspoon turmeric powder
1 teaspoon purple chili powder
Salt to flavor
For Tomato Gravy:
3 big tomatoes (chopped)
1 large onion (finely chopped)
1 tablespoon ginger-garlic paste
2 inexperienced chilies (slit)
1 teaspoon cumin seeds
Half of teaspoon turmeric powder
1 teaspoon coriander powder
Half of teaspoon garam masala
2 tablespoons oil
Salt to flavor
Sparkling coriander leaves for garnish
Water as wanted
Commands:
Roast Cauliflower: Toss cauliflower florets with oil, turmeric, red chili powder, and salt. Spread on a baking tray and roast at 200°C (400°F) for 20–25 minutes till golden and soft. Alternatively, roast in a pan until crisp.
Put together Tomato Gravy: warmness oil in a pan. Add cumin seeds and let them splutter. Upload chopped onions and sauté till golden brown.
Upload Aromatics: upload ginger-garlic paste and inexperienced chilies. Sauté for two minutes till fragrant.
Cook Tomatoes: upload chopped tomatoes, turmeric, coriander powder, and salt. Cook dinner until tomatoes soften and oil separates from the masala.
Simmer Gravy: upload water as had to get a gravy consistency. Simmer for five mins.
Integrate: upload roasted cauliflower to the tomato gravy. Blend gently and prepare dinner for every other 5 mins so flavors mixture.
Finish: Sprinkle garam masala and garnish with fresh coriander leaves.
Serving suggestion:
Serve warm with steamed rice, chapati, or naan.
This roasted cauliflower with tomato gravy is a hearty, flavorful dish that’s simple to make and sure to please!
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