
Ingredients
- 2 cauliflowers, diced
- two tablespoons of soybean oil and ghee ( together)
- two tablespoons of onion paste
- 1/2 teaspoon of ginger root paste
- 1/2 teaspoon of garlic clove paste
- 1/2 teaspoon of cumin paste
- 1 teaspoon of postadana paste ( poppyseed)
- 1 teaspoon of raisin paste
- 2 glasses of tok doi (Greek or unsweetened yogurt)
- 1 tablespoon of sugar
- salt when needed
- 5 eco-friendly chilies
- 1 cup of chingri stock or shrimp stock
- 1/2 teaspoon of pepper powder
- 1 tablespoon of golden and crispy onion slices or peyaj beresta
Directions
- Steam the cauliflowers. Put aside the steamed cauliflowers.
- Heat a pan with oil and ghee. Add some onion, ginger root, garlic clove, cumin, postadana and raisin pastes. Prepare before the water released dries up to create a thick gravy, with oil floating on the top.
- Add some yogurt, sugar, salt, eco-friendly chilies and cauliflower. Stir and prepare before the water released dries to create a thick gravy, with oil floating on the top.
- Pour the shrimp stock and sprinkle the pepper powder. Stir and prepare with lid on the low heat for ten minutes.
- Garnish with fried onion slices
- Serve with pulao or fried grain.
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