Spicy Cauliflower (Gobi) Curry

I am a person who loves to eat, but always looks for easier, time saving ways of cooking. Today was somehow different. I had enough time to cook something elaborate for our lunch. 
Here comes a spicy curry with fresh roasted spices, onions and coconut. You can cook any other vegetable, your favorite beans or lentils, mushrooms in this flavorful sauce as well.

 
Ingredients:
Cauliflower/Phul Gobi - about 500 gm

Desiccated (dry) Coconut/Suka Khobra - 1/2 cup

Red Onions - 2 medium

Coriander Seeds/Dhane - 1 1/2 tbsp

Poppy Seeds/Khuskhus - 1/2 tbsp

Shahjeera/Black Cumin - 1 tsp

Cloves/Lavang - 2

Cinnamon/Dalchini - 1/4 inch piece

Dry Red Chilies - 5 (Byadagi Variety)

Bay Leaf - 1

Coriander/Cilantro Leaves - about 1 cup

Green Chilies - 5

Ginger - an inch piece

Garlic - 4 big cloves 

Tomatoes - 2 small
Red Chili Powder - 1 tsp
Turmeric/Haldi - 1/4 tsp
Oil - 5 tbsp
Salt

How to cook Spicy Cauliflower Curry:

• Preheat the oven at 375 degrees F. Wash the cauliflower florets in hot water.  Drain all the water. In a mixing bowl, add 2 tbsp oil, salt, red chili powder and turmeric. Toss them well. Spread them on a baking sheet and bake for 10 minutes. Toss the florets again and bake for another 10 minutes or until florets turn slightly brown.

• Heat 2 tbsp oil in a thick bottom pan/wok and fry julienne sliced onions until dark brown or slightly burnt. Keep it aside.
• In the same vessel, add coriander seeds, poppy seeds, shahjeera, red chilies, cloves, cinnamon. Fry all spices at low heat for about 2 minutes or until it turns aromatic. Save the spices for later.
• Lastly, fry desiccated coconut (coconut powder) until slightly brown. Add oil if required.

• Grind fried onions, fried coconut, fried spices, coriander leaves (with tender stems), green chilies, ginger, garlic to a very fine paste.
• Medium chop the tomatoes medium.
• Heat a thick bottom kadhai/wok, add bay leaf, ground paste, roasted cauliflower, diced tomatoes and salt. Cook it covered for 5 minutes or until tomatoes turn soft.

Serve hot Cauliflower curry with roti, rice or bread. Top it with finely chopped onions and lemon juice.