Aug 27, 2007
Indian food is one of my all time favorite cuisines. It doesn’t have to be complicated, even if the ingredient list looks long. This is a simple cauliflower dish that can be served with rice, naan, pita, as a side dish for a meat curry with some cool, plain yogurt. I found a wok worked best because a head of cauliflower is alot. The depth of a wok allowed me to toss things without cauliflower flying from the pan. Serves at least 4.
2 teaspoons cumin seed
2 tablespoons oil of your choice
1 large onion, chopped
10 whole cloves
3/4 teaspoon ground turmeric
1 teaspoon corriander seed, freshly ground
1 teaspoon fenugreek seed, freshly ground
1 jalapeño pepper, seeded, de-veined, chopped
salt to taste
1 cauliflower (about 1 pound), in 1-inch florets. Don't forget to use the stalks!!! ½ cup chopped cilantro
In frying pan or a wok, heat cumin seeds in oil on medium-high heat. Once seeds sizzle for 30 to 45 seconds, reduce heat to medium and add onions and cloves. Sauté for 8 to 10 minutes or until onions begin to brown. Add turmeric, jalapeño, ground corriander, ground fenugreek, and salt and sauté for another 2 minutes. Add cauliflower, stir well and stir-fry for 5 minutes. Reduce the heat to medium-low, add about 1/2 cup water, cover and cook until cauliflower is cooked but still firm and not too soft. Add cilantro and toss to combine. Serve right Away. The tumeric makes verything a wonderful golden color.