1 red onion, roughly chopped
3 cloves garlic, crushed
3 tomatoes, roughly chopped
1 fresh green chilli, roughly chopped
3 tbsp neutral oil, such as canola oil
1 tsp cumin seeds
1 ½ tsp chilli powder, or to taste
1 tsp ground coriander
1 tsp garam masala
1 tsp salt
1 tsp ground turmeric
1 pinch ground asafoetida
1 cauliflower, cut into florets
½ cup torn fresh coriander leaves, to serve
- In a blender whizz onion, garlic, tomatoes and chilli (this is called the gravy).
- Heat oil and cook cumin seeds over medium heat until fragrant, about 1 minute. Add gravy to pan with chilli powder, ground coriander, garam masala, salt, turmeric and asafetida with ½ cup water. Simmer over medium heat until oil starts to come to the top of the sauce, about 10-15 minutes. Add cauliflower florets; stir to combine. Cover and cook until cauliflower is just tender, 8-10 minutes. Check seasonings and stir through coriander leaves.