Cauliflower curry

Here is one delicious curry with the star ingredient cauliflower. Cauliflower is one vegetable that can be added to most of the gravies. Goes very well in gravies that has onion/tomato base. In this curry, the cauliflower is infused with all the basic masala that we use everyday. A very simple dish and goes well with either rice or roti. A perfect spicy dish on a cold winter day.

Ingredients:

Cauliflower - 1 - large - Cut into florets

Red onion - 1 - chopped

Tomatoes - 2 to 3 - finely diced

Bay leaf - 2 (optional)

Cinnamon - 1 inch (optional)

Oil - 1 tablespoon

Mustard seeds - 1 teaspoon

Turmeric powder - half teaspoon

Asafoetida powder - 2 pinches

Salt as required

Roast the following in a teaspoon oil

Dhania - 1 tablespoon

Cumin seeds - 1 teaspoon

Sesame seeds (white) - 1 teaspoon

For masala, after roasting the above ingredients, grind it with the following to a smooth paste using very little water.

Chopped onion - 1 tablespoon

Fresh ginger - 1 inch - peel the skin and chop

Fresh garlic - 3 to 4 pods

(if not using fresh ginger and garlic , use readymade paste - 1 tablespoon)

Green chillies - 3 to 4

Tamarind concentrate - half teaspoon

Anaardhana seeds - (pomegranate seeds) - 1 teaspoon (optional)

Method:

Heat oil in a large kadai. Add mustard seeds. When it pops, add the onions and saute until almost translucent. Add the bay leaf and cinnamon if using them.

Add the ground masala and saute it for 2 to 3 minutes.

Now add the chopped tomatoes and fry for another 3 to 4 minutes.

Add turmeric powder, asafoetida powder and salt. Stir well.

Add the cauliflower florets and mix well. Close with a lid and cook until cauliflower is tender. Stir occasionally. Add only half a cup water if you think there is not enough moisture for the cauliflower to get cooked.

Garnish with coriander leaves and serve it hot with rice or roti.

This is my entry to the JFI - cauliflower hosted by me. Thank you so much Indira for initiating JFI. I am glad I am hosting this event this month.