Wash cauliflowers and remove stalks. Boil cauliflowers in four cups of salted water with half a teaspoon of turmeric powder till half cooked. Peel, wash and grate onions. Soak half a cup of melon seeds in one cup of water for an hour and grind to a smooth paste. Peel, wash and grind ginger and garlic to a paste. Clean, wash and chop coriander leaves.
Heat oil in a kadai. Add onions and saute till golden brown in colour.
Add ginger-garlic paste, cumin powder, red chilli powder, coriander powder, remaining turmeric powder, garam masala powder and salt. Stir for half a minute.
Add tomato puree and cook till oil leaves the masala. Add melon seed paste dissolved in one cup of water. Bring it to a boil. Add khoya. Mix well.
Add half boiled cauliflowers and cook covered on low heat or in a preheated oven at 180o C for fifteen minutes. Top with fresh cream and simmer for five minutes.
Serve hot, garnished with chopped coriander leaves and melon seeds. |
