Wash and clean the prawns thoroughly.
Smear with salt and turmeric on prawns and keep aside.
Cut the cauliflower into medium sized florets.
Slightly boil the florets in water for 3 to 4 minutes by adding salt and a pinch of turmeric.
Drain the water and keep aside.
Heat 2 tablespoons of mustard oil in a wok. Fry cauliflower until light brown.
Next, cook the prawns for 2 minutes in 1 tablespoon of oil.
Remove from heat.
Heat the remaining oil.
Add cumin seeds, bay leaf, and red dry chili.
Next, add ginger – garlic paste and onion paste. Fry till the raw flavors go off.
Then add tomato puree, cumin powder, Kashmiri red chili powder, turmeric powder, sugar, and salt.
Cook till oil comes out from the masala.
Add fried cauliflower. Mix well.
Cook for 3 to 4 minutes on a medium flame.
Add 2 cups of warm water and bring it to boil. Cover it and cook for another 4 minutes on a medium flame.
Now add prawns and green peas
Cover it and cook for 6 minutes.
When the gravy dries up, add garam masala powder and ghee. Cover it with a lid and switch off the flame.
Garnish with coriander leaves and chili.
Cauliflower and Prawn Serve hot with paratha or rice.
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