Servings - 2

Ingerdients: 

• 500g cauliflower 

• 2 tablespoon cream 

• 2 to 3 green chillies, chopped  

• 1 teaspoon garam masala powder  

• Salt to taste 

• 1 tablespoon ginger-garlic paste 

• 1/4 cup yoghurt 

• Pepper to taste 

• Coriander, chopped  

• 1 tablespoon lemon juice                        

• 2 tablespoon cornstarch  

• 1/2 cup water 

• 1 tablespoon ghee 

• 1 tablespoon oil  

Method: 

1. Clean and cut the cauliflower into big florets.  

2. Add cauliflower, cream, green chillies, garam masala, salt, ginger-garlic paste, yoghurt, pepper, coriander, and lemon juice in a large bowl.  

3. Mix well and cover with cling film and leave the cauliflower to marinate for 30 minutes.

4. Meanwhile, Mix the cornstarch with water and keep that aside. 

5. After 30 minutes, heat the non-stick pan add ghee and oil. 

6. Place the cauliflower on the pan, stir and cook for 2 minutes.  

7. Cover and cook the cauliflower over medium heat for 5 minutes. 

8. Add cornstarch, stir and cook until thick, then add 1 tablespoon of cream.  

9. Stir well, cover and simmer for a minute. 

10. Sprinkle some coriander and serve with rice or flatbread.