Doi Phulkopi (Cauliflower with Yogurt gravy)

Ingredients

• Cauliflower cut into small florets : 1
• Yogurt: 2 cups
• Onion paste : 4 tbsp
• Ginger paste : 2 tbsp
• Garlic paste : 2 tbsp
• Chat masala : 1 tsp
• Garam masala powder : 2 tsp
• Bay leaf : 1 pcs
• Cardamom : 3 pcs
• Cinnamon : 3 pcs
• Cloves : 2-3 pcs
• Black pepper corns : 5-6
• Turmeric powder : 1 tsp
• Red chili powder : 2 tsp
• White oil : As needed
• salt and sugar : As per taste

Method

1. Chop 1 medium sized cauliflower in big florets. 

2. Take water in a pan. Add salt and let it boil. When it starts boiling, add the cauliflower into it and let it boil for 2 mins.

3. In a big bowl add 2 cups of yogurt, 1 tbsp ginger paste, 1 tbsp garlic Paste, 1 tsp red Chili powder, 1 tsp Chat masala, 1 tsp Garam masal and salt. Mix well. 

4. Now add the cauliflower florets to the above mixture and mix so that it coats each floret very well. Keep aside for about 30 minutes.

5. Temper oil with 1 bay leaf, cardamom, clove, cinnamon and black pepercorn.

6. When the spices sputter add onion paste and fry for 2 mins or till the onion turns a pinkish brown

7. Now add rest of the ginger- garlic paste and fry well.

8. Add 1/2 tsp of red chili powder and turmeric powder and mix well. 

9. Now take  the cauliflower florets from the marinade and add to the above masala. Don't add the marinade at this time and keep it aside.

10. Once the cauliflower takes golden yellow colour,lower the heat and add the marinade.

11. Cook the masala for a few minutes until oil gets separated from the mixture.

12. Add 1 cup of warm water and mix well.

13. Cook till the cauliflower is just done. Add salt and sugar according to your taste. Check the consistency of the gravy.

14. Now sprinkle 1 tsp of Garam Masala on the cauliflower, mix well, cover with a lid and let it sit for 20 mins.  

15. Serve hot with Roti or rice.