- 1 large cauliflower
- 1 cup [250 mL] chopped onion
- 1 cup [250 mL] plain yogurt
- 1/8 cup [30 mL] freshly chopped coriander
- 1/4 teaspoon [1 mL] ground clove
- 1/2 teaspoon [2.5 mL] cardamom
- 1 tablespoon [15 mL] freshly grated ginger
- 2 tablespoons [30 mL] vegetable oil
- Tomato slices, to decorate
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- Steam whole cauliflower for 10 minutes; drain reserving 1 cup [250 mL] cooking liquid seperately.
- Well mix together chopped onion, yogurt, chopped coriander, ground clove, cardamom and freshly grated ginger.
- Heat vegetable oil into a frypan.
- Stir in yogurt mixture; simmer for 6 minutes.
- Remove from heat; leave to cool.
- Transfer steamed drained cauliflower into a casserole; delicately spoon yogurt sauce all over cauliflower.
- Pour reserved cooking liquid all around cauliflower.
- Cover casserole; simmer for 30 minutes, until cauliflower is tender, sprinkling cauliflower with cooking juices from time to time.
- Serve cauliflower, garnished with tomato slices.
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