1. Heat oil in a pot. 2. Fold in the bay leaves and the ginger-garlic paste. 3. Stir-fry until the water dries out. 4. Prepare the brown onion paste by frying the sliced onions in oil until brown and then grind them to a paste. 5. Fold in the brown onion paste and continue to stir-fry for a few minutes until the raw smell of onion, ginger and garlic pastes is gone. 6. Add the dry masala powders and mix well. 7. Stir in the tomato puree and salt. 8. Cook until the oil separates and floats on top. 9. Add yoghurt and stir well. Cook for 2 minutes. 10. Add steamed cauliflower florets and cook until the gravy thickens. 11. Transfer to a serving bowl. 12. Garnish with green chillies, ginger juliennes and corriander leaves. 13. Serve with naan or parathas. 14. Enjoy! ---------------------------------------------------------------------------
Nutrition
Ingredients
