1/2 cup unsalted butter
1 1/4 cups hydrogenated vegetable shortening
1 large cauliflower
For the sauce
1 tablespoon mustard seeds
4 chopped onions
3 cloves garlic, minced
2 tablespoons grated ginger
2 teaspoons ground cumin
1/2 teaspoon turmeric
2 teaspoons crushed red pepper flakes
1 kg ripe tomato, peeled and mashed with a fork
2 teaspoons salt
To sprinkle
1 tablespoon garam masala
1/2 cup chopped cilantro
1/2 cup unsalted butter
1 1/4 cups hydrogenated vegetable shortening
1 large cauliflower
For the sauce
1 tablespoon mustard seeds
4 chopped onions
3 cloves garlic, minced
2 tablespoons grated ginger
2 teaspoons ground cumin
1/2 teaspoon turmeric
2 teaspoons crushed red pepper flakes
1 kg ripe tomato, peeled and mashed with a fork
2 teaspoons salt
To sprinkle
1 tablespoon garam masala
1/2 cup chopped cilantro
In a deep frying pan, melt the butter and shortening over low heat
Place the entire cauliflower in the pan, cover, and fry until it starts to brown
Occasionally, brush the cauliflower with the remaining fat
Flip and fry until golden brown and tender
Remove from the pan and reserve
Prepare the sauce: In a pan, add 3/4 cup of the remaining fat
Add the mustard seeds and bring to a simmer
When it starts to pop, add the onion and fry until golden brown
Add the garlic, ginger, cumin, turmeric, and red pepper flakes
Fry for 5 minutes
Add the tomato and simmer, stirring occasionally, for 15 minutes over low heat
If it dries out, add a little water
Season with salt
Place the cauliflower carefully in a serving dish that can go to the table
Top with the sauce
Cover and cook over low heat until the sauce is absorbed by the cauliflower
Sprinkle with garam masala and chopped cilantro
Serve 12 pieces.
