Ingredients vegetarian 4 servings

• 125 g Ghee (or) 2tablespoons Oil
• 750 g Cauliflower, Cut Into Florets
• 300 ml Yogurt
• 2 Big Onions, Finely Chopped
• 2 Garlic Cloves, Crushed
• 4 Bay Leaves
• 300 ml Hot Water
• Salt To Taste

Spices:

• 6 Cloves
• 6 Peppercorns
• 2 Cardamom
• 1 inch Cinnamon Stick
• 1 tsp Coriander Seeds
• 1 tsp Cumin Seeds
• 1 tsp Chilli Powder

Directions

1. Heat 25 g of ghee or 1/2 tablespoon oil. Add the cauliflower and cook over medium heat for 5mins. Using a spoon transfer the cauliflower to a bowl and pour the yogurt over the top.
2. Add the remaining ghee or oil to the pan and heat it, add onions, garlic, salt,bay leaves and all the spices except chilli powder. Fry until onions are golden and soft, then stir in the chilli powder.
3. Return the cauliflower and yogurt to the pan and stir to combine all the ingredients. Cook over low heat for 10mins.
4. Pour in the measured hot water and simmer for 25mins or until the cauliflower is tender, stirring occasionally.

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