• Cauliflower - 1 small
• Plain yogurt - 1 cup
• Onion - 1 chopped
• Tomato - 1 chopped
• Ginger - 1 inch piece
• Kasuri methi - 1 tbsp
• Red chilli powder - 1 tsp
• Corriander powder - 1/2 tsp
• Turmeric powder - 1/2 tsp
• Bay leaf - 1
• Cloves - 2 or 3
• Cinnamon - 1 small piece
• Cardamom - 2 or 3
• Salt - as required
• Corriander leaves - for garnishing
• Butter - 1 tsp

How to make it:

Cut cauliflower into medium sized florets with little stalk on them. Take the yogurt in a bowl and mix 1/2 tsp of red chilli powder, turmeric powder and salt. Soak cauliflower in the yogurt mix and keep aside to marinate. Heat oil and butter in a pan, add bay leaf, cardamom, cloves and cinnamon and fry for a while. Add onions and cook until they turn light brown. Add ginger, corriander powder and chilli powder. Add tomatoes and cook until the oil separates. Now separate cauliflower pieces from the yogurt and add the yogurt to the masala. Cook until the masala becomes little dry . Add the cauliflower pieces, sprinkle some water if required and cook covered until cauliflower is just done. Add kasuri methi, stir for a while and remove from the stove. Serve hot with rotis or parathas.