After falling out of favour the humble cauliflower has once again become fashionable with supermarkets and restaurants now offering cauli-rice, cauliflower steaks and cauliflower pizza crust.
According to Mark Twain he’s quoted as saying ‘Cauliflower is nothing but cabbage with a college education’. This always makes me chuckle as cauliflower curry is one of the most common and basic dishes in the Punjabi repertoire. Potatoes form the backbone of this humble dish. It’s best to add the potatoes and briefly cook them before adding the cauliflower. Most people tend to discard the stem and leaves and just use the florets – try to use as much of the cauliflower, as the stem and outer leaves chopped finely add another dimension to the dish.
3 tablespoons oil
1 cauliflower, cut into florets
2 medium potatoes, bite size chunks
2 garlic cloves, finely chopped
2 medium onions, chopped
1 inch ginger, chopped
½ canned chopped tomatoes
1 teaspoon cumin
1 teaspoon turmeric
½ teaspoon black pepper
1 teaspoon garam masala
2 chopped chillies (optional)
Chopped fresh coriander to garnish
TIME: 40 -50 minutes
- In a large saucepan heat the oil to a medium heat; once hot, add the cumin seeds, cook until they start to crack and turn a golden colour. Add the onion and garlic cook for about five minutes or until golden brown.
- Add the fresh ginger, along with the tinned tomatoes. Mix and cook for a couple of minutes.
- Next stir in the spices, turmeric, salt, garam masala, black pepper and fresh chillies. Cook for 1 minute.
- Add the potatoes mix well. Stirring occasionally; cover and cook for about 10 minutes.
- Add the cauliflower mix well. Cover and cook for 15-20 minutes or until the vegetables are tender. If the vegetables begin to stick to the bottom of the pan – add a splash or two of cold water.
- Once cooked check seasoning. Garnish with coriander and serve with naan or chapatti and plain yoghurt.
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We have teamed up with the Akinon Spa and Resort in Spain to run two courses and are now taking bookings for both. A brilliant chance to take a break, chill, relax and master Indian cooking.
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