Feb 8, 2013

Cauliflower Curry

A simple weeknight dish that adds nutrients to your dinner with less effort. This vegan/vegetarian dish is a frequent participant at our dinner table.
Cauliflower Curry

  • Cauliflower - 1
  • Onion, chopped fine - 1/2 cup, about 1 big
  • Tomato, chopped - 1 cup, about 1 1/2 big
  • Ginger garlic paste - 1 tbsp
  • chili powder - 1 tsp
  • coriander powder - 3/4 tbsp
  • turmeric powder - 2 tsp, divided
  • curry leaves - 2 sprigs
  • cilantro, chopped - for garnish
  • salt, to taste
For tempering:

  • mustard seeds - 1 tsp
  • cumin seeds - 1 tsp
  • oil , suitable for high heat cooking - 1 1/2 tbsp

  1. Chop the base of the cauliflower and discard.
  2. Starting from the bottom, carve into the cauliflower's stem and chop the florets off. Try to keep the florets intact.
  3. Fill a large mixing bowl with hot water and add 1 tbsp salt to it. Add the florets to this water, along with 1 tsp turmeric.  Since turmeric powder has anti-bacterial properties, I like to give my vegetables a "turmeric bath", whenever possible. The vibrant yellow color is an added advantage.
  4.  Start by heating a heavy-bottomed frying pan on medium-high heat. Add oil and wait for it to get warm.
  5. Now add mustard seeds and cumin seeds to the oil. When the mustard seeds splatter, the oil has been adequately tempered.
  6. Now add the curry leaves and onions and cook until the onion turns translucent. Stir a couple of times to encourage even cooking.
  7. Add the ginger garlic paste and stir once to incorporate.
  8. Now add the tomatoes, turmeric powder, chili powder, coriander powder and a little salt.
  9. Cook covered for 5 minutes or until the tomatoes have disintegrated.
  10. Meanwhile, strain the cauliflower florets. Add these to the curry and stir well so the florets are coated with the curry. I wanted to say "toss to coat" but, who am I kidding? I cannot toss anything, to save my life. But, if you are good at it, please do so.
  11. Cover the pan with a lid and let the florets cook in the steam. This should take about 15 minutes, on medium low heat. 
  12. If needed, add very little water (not more than a couple of tbsp) to avoid burning the dish. If you are not really counting calories, use oil in place of water.
  13. When the cauliflower is cooked but still firm (not fork-tender) remove from fire.
  14. Garnish with cilantro and serve with rice or rotis.

1 comment:

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