I love cauliflower as a vegetable for its taste and sheer possibilities in the kitchen, my fav everyday vegetable to be eaten with chapatis is a mix of cauliflower and green peas in a spicy,semi dry sabzi form.I used biryani masala to add a twang to my usual taste and the result was worth sharing:)
Skill level beginner,basic
Serves :2 with rotis and curd to make a light meal
You will need :
- I medium-sized cauliflower
- A handful of fresh or frozen green peas
- 1-2 red onions very finely sliced
- Curry leaves – 3-4
- Green chillies – 2 chopped in big pieces
- Biryani Masala
- 1/4th red juicy tomato chopped into tiny pieces
- ginger paste
- 2 cloves of garlic very finely sliced
- Oil for tadka
- Mustard seeds
- Cumin seeds
- salt to taste
- Turmeric and red chilli paste as per taste and colour requirements
- Coriander powder
- Jeera Powder
- 2 large spoon full of any packet biryani masala.
- few sprigs of fresh coriander leaves, finely chopped to garnish
- a tiny squeeze of lime
- A pinch of asafoetida/hing
- Heat 2 tablespoons oil in a saucepan – when it’s hot add the asafoetida and mustard seed, when the seeds start to pop add cumin seeds and the finely chopped garlic bits,as always I love the garlic skin, I let the beautiful aromas take over my olfactory senses ,my imagination ,my kitchen and umm well probably the building hallway as well ;)’
- Ensure the cumin seeds turn a toasty brown and then swiftly move on to the next ingredients
- Next go in the fresh green curry leaves and green chillies, chopped onion, I used the food processor this time so it was almost a puree and this onion takes up the flavours of the spices faster I imagine.
- Add the coriander powder,ginger and garlic pastes and stir well and allow it to become a sticky sort of paste
- Then add the biryani masala and feel the explosion in the aroma as it marries well with the paste we had ready
- Then go into cauliflower florets neatly chopped and the green peas
- Turn off the heat for a bit,sprinkle turmeric powder,red chilli powder,cumin powder and salt to taste.
- Turn on the heat on a low flame and sprinkle some water enough to wet the veggies and allow for some steam to happen to cook the cauliflower.
- Stirring occasionally cook with a lid for about 10 minutes.
- garnish with freshly coriander finely chopped and a tiny squeeze of lime to add an extra twang.
- Eat with hot puffy rotis off the hob!
I just noticed how I wrote my blog posts earlier on and how greatly my food photography has changed for the better – no its not a case of a donkey praising his own tail just a mere observation 😉