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It is a seasonal recipe made up of cauliflower. It is actually a recipe of awadh. The main essence of it is given by kesar.
Method- Clean cauliflower cut into large florets and boil water, 8 cups in handi add turmeric salt and lemon juice.
- Blanch for 5 mins, drain.
- Marinate with the prepared marination for 15 minutes.
- Drain of the excess marinade.
- Combine the cumin seeds powder and besan and dust the marinated florets with this mixture then heat oil in a pan deep fry until light brown.
- For the gravy, heat the ghee in a kadhai and add the onions nad saute for 4 minutes.
- Add the almond paste and tomato puree and saute until the fat leaves the masala.
- Add the curds and garam masala and cook for 1 minute.
How to proceed- Arrange the deep fried florets in a shallow casserole pure on the gravy sprinkle saffron put on dam in the pre heated oven 8-10 minutes.
- Serve with phullka.
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This recipe was contributed by chef-16 on 08 Feb 2013
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