A favourite Indian recipe with a vegetable that is Indian in origin.

To serve: 4

2 small sized Cauliflowers
Salt to taste
1 tsp Turmeric powder
2 medium sized Onion
1˝ inch piece Ginger
10 cloves Garlic
Fresh coriander leaves a few sprigs
1/2 cup + 1 tspMelon seeds
3 tbsps Oil
1 tsp Cumin powder
1 tbsp Red chilli powder
1 tbsp Coriander powder
1 tsp Garam masala powder
1/2 cup Tomato puree
1/2 cup Khoya / mawa
1/2 cup Fresh cream

Remove stalk from cauliflower. Boil in salted water with one teaspoon turmeric powder till half cooked. Peel, wash and grate onions. Peel, wash and grind ginger and garlic to a paste. Clean, wash and chop coriander leaves. Soak half a cup of melon seeds in one cup of water for an hour. Drain and grind to a fine paste. Heat oil in a kadai. Add grated onions and sauté until golden brown in colour. Add ginger-garlic paste, cumin powder, red chilli powder, coriander powder, remaining turmeric powder, garam masala powder and salt. Sauté for half a minute. Add tomato puree and cook till fat leaves the masala. Add melon seed paste dissolved in one cup of water. Bring it to a boil. Add khoya and mix well. Add the half boiled cauliflower and cook covered on low heat for fifteen minutes. Top with fresh cream and simmer for five minutes. Serve hot, garnished with chopped coriander leaves and one teaspoon of melon seeds.