Cauliflower with Five Spices

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.

• Ready In: 25 mins
• Serves: 4

Ingredients

• 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
•  salt
•  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

1. Heat the oil in a deep pan.
2. Drop in all seeds at once.
3. Cover till they stop spluttering Add the cauliflower Stir gently to coat with the tempered oil.
4. Cook 5 minutes Add the salt, chilli powder and turmeric.
5. Traditionally this dish uses a lot of turmeric I have toned it down to 1/2 tsp you can do so further.
6. Cover and cook till the vegetable is half done.
7. Add the garlic and cover and cook till 3/4ths done.
8. Add the ginger and stir.
9. Then add the curd and cook till fully tender.
10. (I like it a little crunchy but traditionally the vegetable is tenderised totally) Garnish with the cilantro before serving.