- 1 no: Cauliflower (medium sized)
- 250 gm: Shelled green peas
- 150 gm: Curd
- 100 gm: Ghee
- 1 no: Onion (large)
- 1 inch piece: Ginger
- 1 tsp: Poppy seeds
- ¼ tsp: Chilli powder
- ¼ tsp: Turmeric powder
- ¼ tsp: Cumin seeds
- 1 blade: Mace
- 1 stick: Cinnamon
- 5 pcs: Cashew nuts
- 5 pcs: Green cardamom
- 5 pcs: Cloves
- Salt to taste
- Wash the whole cauliflower. Cut off the main stalk and remove the leaves.
- Finely slice the onion, fry to a golden brown colour and grind to a paste using some of the curd.
- Separately grind ginger, mace and cinnamon. Cardamom and cloves. Lightly roast the poppy seeds and cashew nuts on a griddle and grind to a paste.
- Parboil cauliflower in half litre salted water. Remove.
- Now in a kadhai, heat the ghee in which the onions were fried and place the cauliflower upside down first so as to lightly brown it. Turn and cook the stem side for 5 minutes. Remove and place in the curd. Mix all the ground ingredients, chilli and turmeric powder and salt and pour over the cauliflower.
- In a lagan, place the cauliflower along with the marinade. Pour ghee on the top and sides, saving 1 tbsp for peas. Cover and place slow charcoal fire on the lid and also below the lagan. Cook till the masalais dry but moist and the cauliflower is done.
- Meanwhile in the kadhai heat a tbsp of ghee and add the cumin seeds. When they begin to crackle, add the shelled peas, a pinch of salt and cook till tender.
- When the cauliflower is done, serve on a bed of peas.
Cauliflower can be cooked in a moderately hot oven instead of the lagan.