Tree of Life Cauliflower

Ingredients

• Cauliflower - 1 slice
• Ginger-garlic paste - 1 tbsp
• Chili powder - 1/2 tsp
• Turmeric powder - 1/4 tsp
• Salt to taste
• Oil - 1/2 tsp
• Oil for deep frying
• Onion - 1/4 cup
• Fennel seeds - 1/2 tsp
• Mustard seeds - 1/2 tsp
• Fenugreek seeds - 1/2 tsp
• Nigella seeds (kalonji) - 1/2 tsp
• Cumin seeds - 1/4 tsp
• Asafoetida - 1/4 tsp
• Ginger-garlic paste - 1/2 tsp
• Green chilies - 1/2 tsp
• Turmeric powder - 1/4 tsp
• Chili powder - 1/4 tsp
• Garam masala - 1/4 tsp
• Dried mango powder (amchoor) - 1/2 tsp
• Curd - 1/2 cup
• Cream - 1/4 cup
• Coriander leaves

Instructions

1. 1Slice the cauliflower crosswise into a 1-inch-thick 'tree' so it stands like a centerpiece; set it aside while you make the rest.
2. 2In a small bowl, whisk together 1 tbsp ginger-garlic paste, 1/2 teaspoon chili powder, 1/4 teaspoon turmeric powder, 1/2 teaspoon oil and salt to taste; coat the cauliflower all over with this marinade and keep aside for 15 minutes.
3. 3Heat oil for deep frying until hot and carefully lower the whole marinated cauliflower into the oil; fry the piece until it is golden brown all over, then drain on a sheet of tissue paper to remove excess oil.
4. 4If you prefer, bake the marinated cauliflower in a preheated oven at 180°C for 15 minutes instead of frying.
5. 5Heat another pan with 1/2 tablespoon oil. Add fennel seeds, mustard seeds, fenugreek seeds, nigella seeds and cumin seeds plus asafoetida; when the spices start to crackle, add the sliced onion, then 1/2 teaspoon ginger-garlic paste and the chopped green chilies, and sauté until the onion turns translucent.
6. 6Add 1/4 teaspoon turmeric powder, 1/4 teaspoon chili powder, 1/4 teaspoon garam masala and 1/2 teaspoon amchoor powder, and stir for a minute to bloom the spices.
7. 7Beat the curd until smooth, then add the curd and the cream to the pan and mix well; cook for 3-4 minutes, stirring so the sauce comes together, then remove from the heat.
8. 8Spoon the warm gravy into the center of a serving plate, forming a round puddle, and carefully place the fried cauliflower tree on top so it stands in the sauce.
9. 9Garnish generously with coriander leaves and serve hot with roti or rice.
10. 10Optional: squeeze a little lemon over the cauliflower just before serving for a bright finish. (Optional)