Gobhi Bhuna (Pan Roasted Cauliflower)

First of all, a big "Thank you" to all of you,  for appreciating my efforts on baking the super duper "Brownie Cheesecake". I have never received these many raving reviews before compared to my other recipe posts. The Cheesecake truly kicked up a notch on my baking skills and  am now a bit more confident and comfortable with my oven. So after basking in the glory of my decadent cheesecake, I have come with yet another easy, simple but exciting dish for all of you. The vegetarians can be happy as I have modified the previously posted recipe of "Murgh Bhuna" to "Gobhi Bhuna"!!

I tried this recipe for lunch today and it tasted yum with rotis. You can serve this dish with a simple dal and roti. Just a small tip before going on to the recipe - "Keep the florets chunky"....

Ingredients: 

• 1 medium cauliflower (cut into medium sized chunks)
• 2 tbsp natural set yoghurt
• 1/2 inch ginger (whole) + 1/2 inch ginger (minced)
• 2 bay leaves
• 2 cloves
• 1 tsp cumin seeds
• 2 cardamom pods (crushed)
• 1/2 tsp fennel (saunf) seeds (crushed)
• 1 tsp red chilli powder
• 1/2 tsp garam masala
• 1 tbsp oil
• salt to taste

Method:

1. In a small bowl, mix 2 tbsp of water along with minced ginger, red chilli powder, crushed fennel seeds and the yoghurt. Sir well and keep aside.
2. Heat oil in a frying pan (shallow kadai) and add the whole ginger, bay leaves, cloves, cumin seeds. Saute for 30 seconds.
3. Now add the cauli florets to the pan along with 100 ml water & salt. Stir well and cover and cook for 10 minutes stirring occasionally. 
4. Once the water is fully absorbed, allow he cauli florets to get roasted on all sides. 
5. When they turn golden brown, pour the yohurt-spice mixture to the cauliflorets and gently mix. Cook in low heat until all the yoghurt gets absorbed in cauli flower. 
6. Now sprinkle some garam masala and crushed cardamom over the cauliflower. Do not break the florets. Garnish it with some chopped coriander leaves. 
7. Serve warm with Roti Rice and Dal.