Cauliflower Bhaaji
1 cup water
2 teaspoons cumin
2 teaspoons coriander
2 teaspoons paprika
1 teaspoon black mustard seeds
1/2 teaspoon turmeric
3 cloves garlic, crushed
1/2" fresh ginger, crushed
1 large onion, chopped
1 red chili, chopped
1 large cauliflower head, chopped
1 teaspoon black pepper
1/2 teaspoon salt, optional
1 teaspoon vegetable stock (I use Vecon)
1 (15 ounce) can tomatoes
2 tablespoons tomato puree/paste
1/2 cup sweet corn, optional
1. Bring water to the boil in a frypan on the highest setting. Add the cumin, coriander, paprika, black mustard seeds and turmeric. Boil ferociously for a good five minutes, adding boiling water if the mixture begins to dry out too much.
2. Add the garlic, ginger, chillies and onions with a little more water and continue on a high heat. Add the base of the cauliflower and any green stalks and simmer covered until soft. Add the cauliflower florets and baste in the spices (a little more water may be needed).
3. Add the tomatoes, stock, salt and pepper and leave simmering covered for about 15 minutes. Add the sweet corn, if using and then the tomato puree to thicken. Serve with brown basmati rice or home made chappatis.'
SO HOW'D IT GO?
amazing!
i used yellow mustard seeds, dry ginger, chopped fresh tomato, tomato sauce and no corn, just because i didn't have any.
the taste is just right. a bit sweet, sour, spicy. very unique.
can't wait to impress my mom. XD
Pages