CAULIFLOWER IN TOMATO SAUCE ( GOBI MAKHANI)

CAULIFLOWER IN TOMATO SAUCE
( GOBI MAKHANI)
SERVES : 4
PREPARATION TIME : 25 MINUTES
COOKING TIME: 45 MINUTES


INGREDIENTS
1 ½ Lb Cauliflower
1 Tbls oil
2 tsp dry Fenugreek leaves
2 tsp Ginger
2 Tbls Manufactruing Cream
2 tsp Honey ( optional)
2 tsp Unsalted Butter
1 tsp Chopped Cilantro ( for garnish)
 Salt to taste

FOR TOMATO SAUCE ( MAKHANI GRAVY)
1 Lb tomatoes
½ oz ginger paste
½ oz garlic paste
1 tsp red chilly powder
10  no cloves
10  no green cardamom
2 tsp salt

PREPARATION
Cut the Cauliflower into florets. Wash in cold water and keep aside. Wash and cut tomatoes into quarters. Scrape, wash and cut ginger into juliennes.

COOKING
Heat oil in a not stick frying pan. Put Cauliflower,  stir.  Sprinkle salt, stir and cover. Cook Cauliflower  stirring occasionally. Remove from the pan  and keep aside.

Put tomatoes in a sauce pan , add water ( 1 cup) . Add ginger and garlic pastes, red chilly powder, cloves, cardamom and salt. Reduce to a sauce consistency  over low heat. Remove from fire and put in a blender and blend well.

Melt unsalted butter in a sauce pan. Saute ginger juliennes for a few seconds. Pour tomato sauce into the pan.  Add dry fenugreek leaves and boil the sauce .  Now add cauliflower and boil for 2 more minutes. Reduce the flame to simmering point.  Add cream , stir. Add unsalted butter and stir till it melts and blended with the sauce.  Add honey and check the seasoning. Serve  hot garnished with chopped Cilantro .  You may serve this with rice or any Indian bread as vegetarian entrée.