Marwari Phool- Cauliflower florets in creamy Curd gravy

After days and months of toiling to get started on some Recipes for the food that i make quite on instinct, i finally decided to give it a start!!

So, I thought of penning down some quick recipes to start with, and realised that I never did have any measurements to my cooking with the only exception of baking which is on my only 'Dread-list' as far as cooking is concerned! So fears had to be bypassed, as the followers of FoodOwl needed more FOOD for their kitchens!

so here it is-

The first recipe which has one very popular gravy from Western Rajasthan

I call it the Mãrwari Phool...Which is Cauliflower cooked in Rich Creamy curd gravy...

MARWARI PHOOL

Serves 4

©Food Owl 2015.

 Cauliflower, florets separated- 1 kg

Fresh Curds whisked – 4 cups

Onions, finely chopped- 2 cups

Garlic, minced- 4 tbsp.

Ginger paste-2 tsp.

Green chillies, finely chopped- 2 tsp.

Bay leaf- 2 pcs.

Mace- 3 flowers

Cinnamon- 2” stick approx..

Peppercorns- 5 pcs.

Red chilli powder- 2 tbsp.

Turmeric Powder- 1½ tsp.

Coriander powder- 3 tbsp.

Garam masala powder- 1/2 tsp.

Salt to taste

Oil- 1½ cup + for Deep frying.

Coriander leaves, finely chopped- ¼ cup

Heat oil in a Kadhai. Deep fry the cauliflower florets on medium flame till cooked. Do not brown. Drain on absorbent paper and keep aside.

Food Owl tip- The Cauliflower can also be steamed instead of deep frying it, and oil adjusted for a lighter version.

Add salt, red chilli powder, turmeric powder, and coriander powder to the curds and whisk well.

Heat 1½ cup oil in a deep bottom pan. Add onions and sauté till translucent. Add green chillies, garlic and ginger paste and sauté again for one minute. Add the curd mixture and stir vigorously on high flame till it starts boiling. 

Food Owl tip- Use a wire whisk to stir it, and be careful to not curdle the curd!

Lower the flame and simmer for 2-3 minutes till a mesh forms in the curry. By this time, the oil will also separate from the curd.

Add 1½ cups water and bring it to a boil.

Add the fried cauliflower, sprinkle garam masala powder , and mix gently.

Garnish with fresh coriander. Serve piping HOT!