For the paste:
Onions - 2 medium
Cloves - 2
Cinnamon - 1"
Cardamon - 2
For the Gravy:
Cauliflower - 2 cups (parboiled)
Fresh Peas - 1/2 cup
Curds - 1/4 cup
Tomato puree - 2 medium - 1/2 cup
Red chili powder - 1
Julienne ginger - 1/2
Oil - 2 tsp
Salt to taste
Method to prepare:
Make the paste of the spice and onions and keep it aside.
Wash and cut cauliflower into small florets. Soak them in hot salted water for 5 -7 mins while the masala is getting ready.
Heat a nonstick pan with oil, add the ground paste, and saute well. Fry till the raw smell goes. then add the tomato puree, add curds and simmer.
Once it is boiled, add cauliflower and peas, add chili powder, salt add little 1 cup water, bring to boil. Simmer for 10 and dum. finally, add julienne ginger.
Seal the pan well or you can follow the dum process and simmer for 10 mins for the species to steep into the florets.