This dish is a great addition to a regular Indian Meal. It’s mix of textures, with the crunchy Cauliflower and smooth sauce and Tomatoes gives it a memorable buzz. You can also serve it as a simple, quick and tasty Dinner with some Chapatis or Naan bread.
To Serve 4
1 Large Cauliflower
6tbsp Ghee or Vegetable Oil
1tsp Black Mustard Seeds
1tsp Cumin Seeds
2.5cm Ginger, peeled and finely chopped
1 Small Onion, peeled and finely chopped
1tsp Ground Turmeric
3 Tomatoes, skinned and finely chopped
1 Small Green Chilli, deseeded and finely chopped
2tbsp Fresh Coriander, chopped
1. Cut the Cauliflower into small florets, discarding the green leaves and stalks. Wash and dry well on Kitchen Paper.
2. Heat the Ghee (or Vegetable Oil) in a heavy based saucepan, or a flameproof casserole dish. Add the Mustard Seeds to the pan, and when they begin to pop, stir in the Cumin Seeds, Ginger, Onion, Salt and Turmeric. Fry over a medium heat for two to three minutes, stirring constantly.
3. Add the small Cauliflower florets to the pan, and stir well to coat evenly with the Spice mixture. Mix in the Tomatoes, Green Chilli, Sugar and half of the Chopped Coriander, cover the pan with a tight-fitting lid, and cook gently for about fifteen minutes, making sure that the Cauliflower is tender, but not a mush.
4. Remove the lid (or cover of your choice) from the pan, and rapidly boil for one or two minutes to thicken the sauce.
Serve either in individual serving dishes, or in a large dish for people to help themselves too.
Photo Courtesy of: RovingI