Ingredients
Recipe Courtesy – Adapted from Indian Home Cooking by Suvir Saran
- Cauliflower – 1 medium, cut into small florets
- Cumin seeds – 1/4 tsp
- Onion – 1 small, cut into 1/2 inch dices
- Ginger – 2 tsp, minced
- Garlic – 2 tsp, minced
- Green chilly – 1, slit
- Chilly powder – 1/2 tsp
- Cumin powder – 1/2 tsp
- Garam masala powder – 1 tsp
- Yoghurt – 3 tbsp
- Tomato – 1 medium, finely chopped
- Bell pepper – 1 small, finely chopped
- Cilantro and julienned ginger – To garnish
- Salt – To taste
- Oil – 1.5 tbsp
Method
1. Heat oil in a wide non-stick pan at medium-high heat. Add the cauliflower florets and stir until they turn lightly brown and are almost cooked, about 10 minutes. Drain onto a paper towel.
2. To the same pan, add more oil if required, and then add cumin seeds. Splutter them and then add the diced onion and little salt. Stir until onion turns light brown around the edges. Add minced ginger, garlic and green chilies. Stir for a minute. Add chilly powder, cumin powder and garam masala powder. Stir for a few seconds and then add 1/4 cup yoghurt. Cook for 2 - 3 minutes stirring and then add finely chopped tomato and bell pepper. Mix well and add the cauliflower florets. Stir for 4 - 5 minutes. Taste-check for salt. Sprinkle cilantro and julienned ginger. Serve hot with chapatis/rice.
