Recipe by Girl from India
This recipe has wonderful flavors that go wonderfully with the cauliflower. It combines two Indian state cuisines(Bengali and Rajasthani). We are a nation of 28 states and each state has a distinct cuisine and then there is a fusion of them . We also have the English and Portuguese influence and then the Mughal. So the number of recipes are infinite.
Top Review by graffeetee
this was so tasty! i had no scorching problems, as the cauliflower threw off enough moisture when covered. i did add a larger amount of turmeric and a bit more yogurt. we served it with some spicy green beans over brown basmati rice. just the thing to perk you up after a long week of work!
- 4 -5 tablespoons oil (I use much less)
- 1⁄2 teaspoon cumin seed
- 1⁄2 teaspoon fenugreek seeds
- 1⁄2 teaspoon mustard seeds
- 1⁄2 teaspoon anise seed
- 1⁄2 teaspoon nigella seeds
- 1 large cauliflower, washed and cut into florets
- red chili powder (I use 1 tsp of chilli but we like spicy food)
- 1⁄2 teaspoon turmeric
- 5 -6 cloves garlic, pounded roughly
- 1 teaspoon ground ginger or 1 teaspoon sliced ginger
- 3 tablespoons yoghurt
- 2 tablespoons fresh cilantro leaves, finely chopped
Directions See How It's Made
- Heat the oil in a deep pan.
- Drop in all seeds at once.
- Cover till they stop spluttering Add the cauliflower Stir gently to coat with the tempered oil.
- Cook 5 minutes Add the salt, chilli powder and turmeric.
- Traditionally this dish uses a lot of turmeric I have toned it down to 1/2 tsp you can do so further.
- Cover and cook till the vegetable is half done.
- Add the garlic and cover and cook till 3/4ths done.
- Add the ginger and stir.
- Then add the curd and cook till fully tender.
- (I like it a little crunchy but traditionally the vegetable is tenderised totally) Garnish with the cilantro before serving.