Roghani Phoolgobhi

SERVES 4

Ingredients

* 1/2 kg cauliflower florets, steamed
* 2 onions, sliced
* 3 teaspoons ginger-garlic paste
* 1/2 teaspoon garam masala powder
* 3 bay leaves
* 1 1/2 cups tomato puree
* 1 teaspoon red chili powder
* 1/2 teaspoon turmeric powder
* 3 tablespoons beaten yogurt
* 1 tablespoon coriander leaves, chopped
* 1 teaspoon fresh ginger, chopped
* 1 teaspoon green chilies, chopped
* salt
* 1 tablespoon olive oil
* oil, as required to fry the onions

Directions
1. Heat oil in a pot.
2. Fold in the bay leaves and the ginger-garlic paste.
3. Stir-fry until the water dries out.
4. Prepare the brown onion paste by frying the sliced onions in oil until brown and then grind them to a paste.
5. Fold in the brown onion paste and continue to stir-fry for a few minutes until the raw smell of onion, ginger and garlic pastes is gone.
6. Add the dry masala powders and mix well.
7. Stir in the tomato puree and salt.
8. Cook until the oil separates and floats on top.
9. Add yogurt and stir well. Cook for 2 minutes.
10. Add steamed cauliflower florets and cook until the gravy thickens.
11. Transfer to a serving bowl.
12. Garnish with green chillies, ginger julienne and coriander leaves.
13. Serve with naan or parathas.
14. Enjoy!