In our college, during quantity food production practicals (in quantity cooking 15 of us had to cook a 6 course meal for the whole college, around 400 people in 3 hours), this was one of the best and the most popular recipes we had made, and I have loved it ever since.
Trust me, its one of the tastiest inventions ever! Completely cooked in curd and sautéed till its dry. An amazing crunch in the cauliflower and a nice tangy curd taste makes it such a beautiful dish! A must try!
10 - 15 Minutes
25 - 30 Minutes
Red Chilli Powder
Wash and cut the cauliflower into flowerets.
Heat oil, add jeera and allow them to splutter.
Add haldi and red chilli powder and cook for around 10 seconds.
Whisk the yogurt, and add it to the cauliflower.
Do not cover the casserole / pan and cook on a high flame.
Cook for 10 minutes to allow all the water to evaporate.
Garnish with coriander leaves.