red chili powder
Oil for deep frying and tempering
A few sprigs of fresh coriander leaves
piece cinnamon stick
Wash the cauliflower, remove stems and separate into florets.
Dry the cauliflower florets thoroughly and deep fry in hot oil till they became light brown.
Drain on a paper towel.
Grind the masala ingredients into a powder.
Heat 2 tablespoon oil in a pan. Saute ginger-garlic paste till it changes color.
Add the ground dry masala. Stir well. Sprinkle the salt, sugar, red chilli powder and mix.
Pour in the tomato puree followed by drained fried florets.
Cook for 2-3 minutes.
Now pour the cream and stir.
Garnish with chopped coriander leaves and serve hot.