Cauliflower Curry with Roti

The plan was something completly different, but I simply had no time to experiment around last Friday. Instead I was fighting with a portion of pâte brisée trying to bake small tart shells, that turned out to be quite a difficult task thanks to the hot weather. I spent almost the whole day with making the tart shells, because I had to chill the pastry every 20 minutes. Anyway, now the weather turned pretty cold and rainy and I even cought a cold so I needed something soul warming for lunch. Something spicy and flavourful. That's why I cooked this for sure not authentic cauliflower curry full of gorgeous spices like black mustard seeds, garam masala, fenugreek, black cumin, cinnamon and so and on!

Ingredients:
for the curry:
for the base:1 teaspoon ghee
1 tablespoon black mustard seed
1 onion
3 cloves garlic
2 cm fresh ginger
1 tablespoon tumeric
1/2 teaspoon ground black cumin
1/4 teaspoon ground cinnamon
1/4 teaspoon chili powder
1/2 teaspoon garam masala
2 tomatoes
1 canned diced tomato
250 ml coconut milk
salt
for finishing the dish:
1 cauliflower
1 teaspoon ghee
1 onion
1 cm fresh ginger
1 clove garlic
1/2 teaspoon ground fenugreek
1/2 teaspoon garam masala
1/4 teaspoon black mustard seeds
1 tablespoon tomato puree
250 ml coconut milk
ground chili as desired
salt
for the roti:
200 g flour
1 teaspoon baking powder
1 tablepsoon oil
salt

For the curry cut cauliflower into florets and cook in salted water until it is cooked halfway through. For the base melt ghee and add spices and stir for 5-6 minutes. Then add diced onion, garlic, ginger, tomato, canned tomatoes and coconut milk. Cook over medium heat ofr 15-20 minutes. Season with salt, sieve and set aside. In the same pan melt ghee, add spiced and fry for a few minutes, then add grated onion, ginger and garlic and sautee for 5-6 minutes among the tomato puree. Now add the previsouly sieved sauce base, the precooked florets and the coconut milk and cook for 15-20 minutes. Season with salt and chili. For the roti sift flour, baking powder and salt. Then knead a soft but not sticky dough with 140-150 ml of water. Let it stand for 30 minutes, then cut in 6 equal pieces. Flatten the pieces and brush with oil the third of it and fold it into the middle. Now brush the upper third and fold it to the middle. Now turn about a quarter and repeat the brushing and turning. Let it rest for another 15 minutes. Now roll out with a help of a rolling pin and bake for 1-2 minutes on each side in a hot baking pan.