Thursday, March 01, 2018

On the MENU this week. Cauliflower Curry


Eating curry in hot weather is almost as good as in the winter, it does cool you down. This is a well flavoured way to eat cauliflower and it is quick to make and doesn't take too much cooking, as no-one likes cauliflower overcooked
Image © http://www.taste.com.au
1 T grated fresh ginger - 2 cloves of garlic - 1 green chilli - 2 tbsp Canola oil - 1/2 tsp mustard seeds - 1/2 tsp Cumin seeds - 4 Curry leaves - a pinch of Asafoetida (Hing) - 1 onion, finely chopped - 2 tomatoes, roughly chopped - 2 potatoes, cut into 3 cm cubes - 1 tsp red Chilli powder - 1/2 tsp Turmeric - 400 gm cauliflower, broken into large florets - pepper and salt to taste - 1 cup of water - 1 teaspoon fresh garam masala - fresh coriander leaves
In a pestle and mortar or using a stick blender, make a paste of the ginger, garlic and chilli adding a few drops of water if necessary. Heat the oil in a pan and season it with mustard & cumin seeds, curry leaves and hing, fry gently until the spices begin to pop, a minute or two. Add the chopped onions and fry till beginning to go golden brown. Then add the tomatoes and potatoes, stir well and simmer for 5 minutes
Stir in 1 teaspoon of the green chilli paste, the chilli powder and turmeric and mix well. You may like it hotter, if so you can add more of the paste to your personal taste. Then add the cauliflower florets, salt and enough water to make a good sauce. Simmer until the cauliflower and the potato are just done. Taste again and season if it needs it. Serve sprinkled with a teaspoon of fragrant garam masala, with rice, and some fresh coriander leaves, if you like them

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