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List of ingredients for Phool gobhi pyaaz


* 280 ml hot, strong Vegetable stock
* 2 Red onions, 1 coarsely chopped and 1 cubed
* 2 teaspoons Coriander seeds
* 1 teaspoon Cumin seeds
* 30 ml Rapeseed oil
* 4 Indian green chillies (Hari Mirchi), thinly sliced
* 1 bulb Garlic, finely Diced
* 1½ teaspoons Sea salt
* 500 g Cauliflower, broken into smallish florets
* ½ tin chopped Tomatoes
* 2 tablespoons Coriander leaves, chopped

===Method===
* Blend 70 ml of the Stock, coarsely chopped Onion, Coriander seeds and Cumin seeds until you have a purée.
* Heat the Oil in a large pan until it has reached a medium-high temperature and add the cubed Onion and Chillies.
* Fry, stirring constantly, until the edges of the Onion have Browned and the Chillies begin to blacken - about 5-10 minutes.
* Add the Garlic when the Onions and Chilli have been cooking for 3-4 minutes.
* Add the purée mixture, rinse the Blender out with a further 70 ml of Stock and pour into the pan.
* Reduce heat to medium and stir from time to time.
* When the Sauce starts to stick to the pan, after about 7 minutes, remove from heat.
* Add the remaining Stock and return the pan to the heat, scraping off any Browned bits that are stuck to the bottom.
* Add the Salt and the Cauliflower, coating the florets with the Sauce.
* Reduce the heat, cover and Simmer for about half an hour.
* Stir from time to time.
* Stir in the Tomatoes and Coriander and warm through for a couple of minutes.

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Recipe from: https://www.cookipedia.co.uk/wiki/index.php/Phool_gobhi_pyaaz

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