Prep 5 mins
Cook 20 mins
Makes a great sidedish or vegetarian lunch. Mild in flavour but so good!
- 1 head cauliflower, cut in bite-sized pieces
- 2 onions, chopped
- 2 tablespoons vegetable oil
- 1⁄2 teaspoon dry mustard
- 1 teaspoon salt
- 1⁄2 teaspoon turmeric
- 1⁄2 teaspoon cumin
- 2 large tomatoes, skinned and finely chopped
- 1⁄4-1⁄2 teaspoon sugar, according to taste
- Heat oil in a large skillet.
- Add onion and cook until soft.
- Stir in the mustard, salt, and turmeric.
- Cook 3 minutes.
- Add cauliflower.
- Stir to make sure it is evenly coated with the onion mixture.
- Add tomatoes, cumin and sugar.
- Cover and simmer for 15 minutes.
- Stir occasionally to keep it from boiling.
Really enjoyed this, did have to add a little water at step 8 whilst simmering. Will be keeping this recipe for the future,
It is delicious but unfortunately, i do not know what dry mustard is, so i presume its English. However, i did not put in any sugar as i find the dishes too sweet with it but i add crush black pepper to add some zest . Thanx for the wonderful simple recipe.
I made a very special lunch for my family today afternoon. This was a special part of it. I cut down the oil to only 1 tbsp(as a personal preference, I like less oily food - the lesser the better, I believe). I used 1/2 tsp. of red chilli powder and also 1/2 tsp. of black pepper powder(the latter was a substitute for sugar as a personal preference since we like slightly spicer food). I used mustard seeds instead of dry mustard. I added 1/2 a cup of water in step 8. Like I usually cook, here again for this recipe, I first heated oil in the skillet, then added the mustard and cumin seeds. After they stopped spluttering, I added the onions with a with few drops of water and allowed them to brown until they were medium-browned. Then, I added the turmeric, red chilli and black pepper powders, mixed it all well, and then after 2 minutes, I added in the tomatoes. I allowed them to cook, stirring every so often, until the tomatoes were softened. Then, I added the salt, mixed it well, and tossed in the cauliflower florets and the water to cook these. I mixed it all well, covered and allowed it to cook for about 25 minutes. Before serving, I garnished this dish with some fresh finely chopped corriander leaves. I served this hot with rotis. I also had some of it with rice and it tastes very good. A nice masala rice(with a hint of lemon yellow colour)and some plain chilled yoghurt/ a spiced raita and a glass of Lassi will complete this meal most beautifully.