Tuesday, April 22, 2008

Cauliflower Calling

My feelings about cauliflower are rather ambivalent. On the one hand, I think it is a very versatile veggie that lends itself marvelously to both Continental as well as Indian preparations, not to forget the ubiquitous Gobi Manchurian that you will find at virtually every Indian Chinese restaurant worth its MSG. On the other hand, I also find it quite a challenge to retain its delicate flavour and yet mask its strong (though not unpleasant) smell. Tough call indeed! This recipe that I’m sharing here calls for parboiling the cauliflower beforehand and mixing it into the final dish at the very end.

Kadai Cauliflower
(serves 6)


Cauliflower – 350 gms
Onions – 2 nos (finely chopped)
Ginger garlic paste – 2 heaped tbsp
Tomato – 1 no (finely chopped)
Red chilli – 1 no
Curry leaves – 2 sprigs
Mustard seeds – 2 tsp
Cumin seeds – 2 tsp
Hing – 2 pinches
Salt – to taste
Oil – 2 tbsp
Finely chopped coriander – for garnish

Mix to a thick paste (using water)
Turmeric pd – ¼ tsp
Garam masala – 1 tsp
Red chilli pd – 1 tsp
Dhania jeera pd – 1 tsp
Sambhar pd– 1 tsp

1. Cut cauliflower into medium sized florets
2. Sprinkle a little salt and turmeric and boil cauliflower till semi cooked
3. Drain and keep aside. Retain water to adjust consistency of gravy
4. Heat oil, add mustard and jeera seeds
5. When they splutter, add hing and curry leaves
6. Add ginger garlic paste and fry for 2-3 mins
7. Put in onions & red chilli and continue to cook till the raw smell disappears
8. Add the masala powder paste and cook till well mixed
9. Finally add tomatoes and salt
10. Add more water, if necessary, to get a thick gravy
11. Add cauliflower and cook till done
12. Garnish with finely chopped coriander leaves

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