1 small cauliflower, cut into florets
1 bell pepper, cut into cubes
1 green chili
3-4 garlic cloves
1 teaspoon cumin seeds
1 onion, chopped
1 teaspoon turmeric
8-10 black peppercorns, crushed
2 tablespoons, olive oil
1 cup of coconut milk
Chopped coriander and slivered almonds to garnish
Heat 1 tablespoon oil in a pan add the garlic, green chili, cauliflower, bell pepper, and almonds, then add salt and saute well till a mildly charred and partially cooked. Keep aside.
Heat 1 tablespoon oil in another deep pan and add the cumin seeds, once they splutter, add the onion and let it brown, then add turmeric and cook for 1-2 minutes.
Add the cooked vegetables and almonds and add 3 cups of water to it, let simmer for 15-20 minutes till cooked well and raw taste goes away. Allow cooling.
Now blend in a mixer till a fine smooth paste is formed, add it to the pan and add water to make it a soupy consistency, let it come to a boil and simmer for 2-3 minutes, add salt and pepper to taste.
Now add the coconut milk and simmer for another 2-3 minutes, then turn off the stove.
Garnish with chopped coriander and slivered almonds and serve hot.