1. Break off the stalks of the cauliflower from the central core. 2. Pour enough water to cover the cauliflower in a large pan. 3. Mix salt. 4. Soak the cauliflower in it for 30 minutes. 5. Heat ghee or oil. 6. Put nigella seeds. 7. As they pop, add onions and fry till light brown. 8. Add ground ginger-chilli mixture. 9. Stir well. 10. Fry. 11. Add the ground garlic mixture and khoya. 12. Fry until the colour turns golden-brown. 13. Add yoghurt. 14. Stir. 15. Fry until the oil separates. 16. Add chilli powder, salt and raisins. 17. Pour in the tomato puree. 18. Mix well. 19. Simmer. 20. Add the saffron solution and nutmeg. 21. Cool slightly. 22. Stuff the masala in between the flowerettes very carefully without breaking them. 23. Keep the remaining masala aside. 24. Heat 8 tablespoons of oil, place the stuffed cauliflower upside down, sprinkle little water and reduce heat. 25. Cover and cook for 10 minutes. 26. Turn to cook until tender. 27. Do not overcook or it will break. 28. Place remaining masala in a deep serving dish. 29. Put the cauliflower in the centre. 30. Apply cream on top. 31. Sprinkle fried almonds and corriander leaves. 32. Serve hot. ---------------------------------------------------------------------------
Nutrition
Ingredients
