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
© John & Lynne Ford, Adamastor & Bacchus 2018
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