360 gms cauliflower cut in florets
1 tbsp vegetable oil
1/2-tsp turmeric powder
For the sabzi:
3 tbsp vegetable oil
110 gms white onion coarsely grated
5 cloves of garlic ground to a paste
2 inch ginger pounded to a paste
1/2 tsp turmeric powder
1 tsp kashmiri chilli powder (or mild chilli powder)
250 gms passata
2 tbsp tomato puree
85 gms frozen green peas
Salt to taste
1 tsp garam masala powder
1 tbsp finely chopped coriander
Preheat the oven to 200c. Line a baking tray with foil. Add the cauliflower to a bowl. Mix the oil with the turmeric powder and coat the cauliflower. Tip the cauliflower over the baking tray and bake for 15 minutes
In the mean while start cooking the sabzi. In a heavy bottom saucepan heat the oil on a medium flame. Add the onions. Fry for 10 minutes. As they begin to change colour and soften. Add the garlic and ginger paste stir well and cook for 1 minute.
Now add the turmeric powder and chilli powder. Fry the paste and add the passata along with the tomato puree. Cook for 7-8 minutes as the oil begins to separate from the sides.
Turn the heat to low setting, season to taste. Add the baked cauliflower along with the frozen green peas. Stir well coating the pieces in the tomato gravy. Cover and simmer for 2 minutes.
Turn the heat off and add the garam masala along with fresh coriander. Serve with rotis and raita.