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?
Nice simple, straightforward recipe. Enhanced with a few potatoes.
Pretty good... I had to replace mustard seeds with yellow mustard, canned tomatoes instead of fresh tomatoes, and ground red pepper instead of a chopped red pepper... I probably should have followed the directions exactly but i'm not the greatest with that... but anyways it turned out pretty good... 4 stars
Very good, however, I can't say I followed the recipe very closely. I didn't use the base of the cauliflower cuz that seemed weird, and I steamed the florets a little before I put them in the pan. I think I doubled the spices, maybe even tripled them considering I rarely measure anything unless I'm baking. Oh, and I added some curry powder too. It pretty much tasted the same as my chana masala, just with cauliflower. Good, though.
I made this last night with a couple of modifications-- doubled the seasonings, and added potato. It was divine. And yes, even better the next day. I served it on white basmati rice. I appreciated the ease of this recipe-- great for a weeknight.
This was wonderful! I made it for dinner last week, and it was very quick once the ingredients were prepped. I used a can of tomatoes with green chiles (instead of the red pepper), and I ended up using about 1/2 cup extra water. I also added a can of kidney beans (rinsed and drained) for some protein, and no corn. It was perfect! I think I will double the recipe next time, because I like a lot of leftovers. I would give five stars, but this is my first post and I haven't figured out how yet!
This was so much better than I anticipated. It is really, really good. Instead of putting it on rice, I put mine on whole wheat angel hair pasta (with a little olive oil), and added nutritional yeast on the top. SUPER!! Thanks for the recipe. ;)
I've reviewed this recipe before, but wanted to add another comment. This recipe goes from good but ho-hum to FANTASTIC if you double all the spices from the cumin through the ginger (not the salt or pepper). I've been making it often since making that change. I usually leave out the red chili so it stays mild enough for my family to enjoy.
Excellent! I made a lot of alterations, based on what I had available, I didn't use cumin, paprika, or mustard seeds..and instead added more/added turmeric, coriander, chili powder, cayenne pepper, onion powder, curry powder, and chili flakes instead of a chili. The only tomatoes I had were crushed tomatoes with basil...and it was fantastic! I served it with saffron rice. My husband said that cauliflower was one of his least favorite things, but this dish is one of his favorite! Thanks for the idea : )
This was REALLY good! Thanks! Mine turned out really hot. I guess it was the pepper I added. I also didn't really follow the directions. I cooked the onion in oil until tranclucent, then added all the spices for until frangrant, then added the tomatoes, paste & pepper, which I had food processed all together ( Hubby doesn't like chunky tomatoes) then added the cauliflower & cooked for about 15 minutes.
Made this recipe last night thanks to keda's beautiful photo. This recipe was pretty good. Mild without being bland. Didn't have black mustard seeds, unfortunately, so used brown. I did double the garlic and ginger. However un-authentic corn might be in this recipe--it was a nice touch, adding the perfect amount of sweetness! I love that this recipe has no added fat too. Will make again. Thanks!
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