Cauliflower with Five Spices

Prep Time: 10 Minutes

Cook Time: 15 Minutes

Ready In: 25 Minutes

Servings: 4

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.

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.

By RecipeOfHealth.com