Ingredients
| Quantity: | Measure: | Ingredients: | Description: |
|---|---|---|---|
| As Required | Cooking Oil | For frying | |
| 3 | Medium | Potatoes | Pared, and cut in strips and fried |
| 1 | Small | Cauliflower (Phool Gobhi) | Deep fry |
| 1 | Medium | Onion | Grind |
| 1/2 | Inch | Ginger (Adhrak) | Grind |
| 6 | Flakes/Cloves | Garlic (Lason, Losun) | Grind |
| 1 | Nos. | Bay Leaves (Tejpatta) (Dry Cinnamon Leaf) | Fry in oil |
| 6 | Nos. | Cloves (Lavang) | Fry in oil |
| 6 | Nos. | Pepper Corns | Fry in oil |
| 1 | Medium | Onion | Slice and fry in oil |
| 2 | Medium | Tomatoes | Chopped and fried |
| 1/4 | Teaspoon | Turmeric Powder | To be added |
| 2 | Teaspoon | Coriander Powder | To be added |
| 2 | Teaspoon | Chilly Powder, Red | To be added |
| As Required | Coriander Leaves (Kothmeer) | For garnishing | |
| As Required | Salt | to taste |
Method
Clean the cauliflower, and break it into florets..
Fry the florets till they have turned brown.
Take them out & keep it aside.
Grind together 1 onion, ginger & garlic to fine paste.
Then to the same oil add the bay leaf, cloves and peppercorns then put 1 chopped onions & fry till it turns dark brown. Add the masala paste along with other dry masala mentioned in the ingredients.
After this masala is done add the chopped tomatoes fry them, then put the deep-fried florets in this prepared masala. The florets should be completely covered with the masala.
Keep it on slow fire for 5 minutes. While serving garnish it with fried potato chips and fresh coriander leaves.
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