image source ] The winter is shining. Now the kingdom of cauliflower.This is the time when you eat some of the cauliflower sticks. Today, learn the Cauliflower Butter mausoleum.
Whatever it takes -
Cauliflower: 500 grams (pieces of medium size)
Tomato: 1 medium size (cut to die)
Tomato Puree: 4 Tomato
Ginger: 1 inch (bata)
Butter: 2-3 table spoons
Cumin powder: 1 tea spoon
Coriander powder: 1 teaspoon
Powder yellow: 1 teaspoon
Chilli Powder: 1 teaspoon
Heavy cream: half cup
Kazu: 6-8
Hot spice powder: 1 teaspoon
Cinnamon: 1 medium
Small cardamom: 3h
Clove: 3pm
Bitrate: 1 bigger
Salt: Like the taste
Oil: 2 tablespoons
How to make-
Kaju refresh the banate Boil cauliflower in boiling water for 5 minutes. After 5 minutes, take out the water and squeeze the salt and powder yellow in the cauliflower.
Heat the oil in the pan and keep the cauliflower golden brown. Grind cinnamon, small cardamom, cloves and black pepper in the oil. Give half a minute a nice smell of berule tomatoes with puri. Keep stirring
Add ginger paste to the oil. Give yellow powder, chilli powder, cumin powder and coriander powder. Mix well and mix well. Keep flowing through water and salt until it becomes dense.
When the spleen is thick, keep aside for 2-3 minutes after frying the cauliflower, until the cauliflower is soft. Check whether the taste is okay. Mix the cream and cashew paste. If you leave the oil, spray the hot spices. Serve with hot cauliflower manga rice, bread, polao, paraota or naan.[Link ]