This is the flower that is bought the most often into our household. No offense to dear hubs, the red rose is in fact a close second. Jokes apart, the cauliflower is indeed a versatile vegetable. At least in India, the cauliflower, which is mostly available during colder weather, is cooked many different ways, liked by most and is eagerly awaited to be available in the local markets. To be honest and no offense to anyone, I believe not enough justice is done to the cauliflower here in the US. The few things that I have seen made with it like mashed, baked with cheese or even served raw with a dip just does not extract enough mileage from this vegetable.
This recipe is one of my most favorite cauliflower dishes. A nice big floret, all wrapped in the thick gravy just explodes with flavor in your mouth and if you added enough heat in it as I do, the kick of the heat with the spices just makes you want to do a happy dance. If you a fan of curries, this one is a must-try.
|Cauliflower||1 medium, cut into small florets|
|Bell pepper||1 medium sliced|
|Onion||1 small sliced|
|Tomato||1 large finely chopped|
|Cumin seeds||1/4 tsp|
|Ginger||1 tbsp, minced|
|Garlic||2 tsp, minced|
|Chilli powder||1 tsp|
|Cumin powder||1/2 tsp|
|Garam masala powder||2 tsp|
|Yogurt||1/4 cup whisked|
|Kasoori methi||1 tbsp (optional)|
|Oil||2 tbsp + 1 tbsp|
1. Heat 2 tbsp oil in a wide non-stick pan at medium heat. Add the cauliflower florets, stir, cover and cook until they turn light brown and are almost done stirring frequently, about 10 minutes. Drain onto a paper towel.
2. To the same pan, add 1 tbsp oil, and then add cumin seeds. Let them splutter and then add the diced onion and a little salt. Stir until onion turns light brown around the edges. Add minced ginger, garlic. Stir for a minute. Add chilli powder, cumin powder and garam masala powder. Stir for a few seconds and then add yogurt.
3. Cook for 2-3 minutes stirring and then add tomato and bell pepper. Mix well and add the cauliflower florets. Simmer for 4-5 minutes. Sprinkle cilantro, methi. Serve hot with roti, naan or rice.
Recipe source Suvir Saran