Cauliflower is one vegetable used in my cooking on a regular basis. It is a delicacy and a simple saute’ with a pinch of spices can bring out it’s pleasing flavor.
This recipe is simple and can be prepared in less than 20 minutes. It tastes best with Phulkas or Chapathis.
1 1/2 cups Cauliflower florets (wash and trim any brown bits on the edges. Cut into uniform size florets)
1/2 cup Onions (chopped)
1/2 cups Tomatoes (chopped)* Do not use Roma as it does not bring out the flavor of the spices. I used Hot house.
1/2 teaspoon Shahjeera / Siyajeera/ Persian cumin/ Caraway seeds
1/4 teaspoon Turmeric powder
1 teaspoon Coriander powder
1/2 teaspoon Garam masala powder
1/2 teaspoon Kasuri Methi (dried fenugreek leaves)
1 Green Chilli (finely chopped) *Omit chilli if you cannot take heat
1 teaspoon Ginger garlic paste (readymade preparation is available in Indian shops)
1 tablespoon Oil
Salt to taste
Coriander/ Cilantro leaves to garnish (optional)
- Heat oil in a skillet or a shallow pan on medium heat. Add Shahjeera and let it sizzle till it emits an aroma. Take care not to burn it as alters the taste of the dish.
- Add Onions and saute’ till it is translucent. Add a little salt which helps in browning the onions faster.
- Add Green chilli, Turmeric powder, Garam masala powder and Coriander powder. Fry the masala for a minute.
- Add Ginger garlic paste. Fry for a minute or till the raw smell of the masala disappears.
- Add Tomatoes and give the whole lot a good mix. Cover the pan with a lid. Cook for about 5 minutes. The tomatoes blend with the spices and forms a thick gravy. Do not add water as it dilutes the taste.
- Add the Cauliflower florets and mix well with the gravy as to coat all the florets. Cover the pan and cook for about 8 minutes.
- Cauliflower leaves water while cooking. So there is no need to add extra water. If the gravy is very thick, then sprinkle a little water and cook the cauliflower. Adding water or overcooking the florets makes it waterlogged and mushy, which makes it lose it’s flavor. I like mine crunchy but done.
- Add Salt as preferred. Hold the Kasuri methi leaves between your flattened palms and rub your hands back and forth to crumble the leaves. Sprinkle it over the cooked cauliflower.
- Remove from the heat. Garnish with coriander leaves. This golden yellow wonder tastes phenomenal with rice or rotis or even as a sandwich/pita bread filling.
Try it with…