1 big sized cauliflower
2 large potatoes cut in wedges
1 tsp jeera (cumin seeds)
2 bay leaves (tej pata)
2 large sliced onions
2 large finely chopped tomatoes
2 tbsp tomato sauce (optional)
1 tsp coriander powder (dhaniya powder)
1 tsp garam masala
1 tsp haldi powder (turmeric powder)
4-5 tbsp olive oil / canola oil or any other oil of one's choice
salt and red chilli to taste
METHOD
Remove cauliflower florets and soak in hot boiling water and keep aside for 10 minutes, all impurities will settle down. After 10 minutes, keep in colander and let it dry little.
By that time pre-heat oven at 200 degree Celsius for 10 minutes.
Take baking tray, spread aluminum foil or parchment paper on it, brush oil on it and keep florets.
Sprinkle little more oil over florets, if there is a space in your baking tray keep potatoes and bake it for 10-15 minutes at 200 degree Celsius. Turn the side of florets and potato once it becomes brown from down.
By the time florets are getting roasted let's make masala.
In a pan or wok, add oil, let it become hot, add jeera and tej pata and let it splutter. Add onions, let it turn brown. Add chopped tomatoes add all the spices, mix well, add tomato sauce. Cover and cook till tomatoes become tender and soft.
Add roasted gobhi and aloo. Mix well. Cover and cook again on low flame for 5 minutes.
Serve hot!
Notes:
If you don't want to use oven, you can roast it on non-stick pan with oil on high flame.
Pictorial:
1. Spread oil on baking tray, soak florets in hot water for 10 minutes for effective cleaning.
2. Put cauliflower, if there is space, add potatoes with it. Bake at 200 degree for 10-15 minutes, turn the sides of florets after 5 minutes for even browning.
3. Sprinkle some more oil over florets.
4. Other option is to roast in non-stick pan with some oil over high flame.
5. It's done!
6. Same way roast potatoes and turn it after 5 minutes for even browning.
7. For masala, heat some oil in pan, add jeera and tej pata, let it splutter.
8. Add sliced onions, let it turn brown.
9. Add tomatoes, spices and mix well.
10. Add tomato sauce, cover and cook for 5 minutes.
11. Now tomatoes are soft and tender and all the spices are combined well.
12. Add roasted florets and aloo.
13. Mix well, cover and cook for another 5 minutes.
14. Garnish with freshly chopped coriander leaves and serve hot with chapati.
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