A true taste of India: Spicy cauliflower with chilli and tomato
Simple and a reminder of how, with the minimum amount of ingredients, you can get wonderful aromatic flavours in these vegetarian dishes. Ghee is commonly used in the northwest regions, but you can use vegetable oil if you prefer.
2 tbsp ghee
1 tsp cumin seeds
1 tbsp coriander seeds, coarsely crushed
1 dried mild red chilli
1 green bird’s-eye chilli, slit lengthways (don’t slit all the way through)
150g white onions, tritato
6 spicchi d'aglio, tritato
½ tsp Kashmiri chilli powder
1 tsp ground turmeric
160g tomatoes, tritato
550g cauliflower, cut into bite-sized florets
salt to taste
5cm ginger root, cut into matchsticks
1 tsp chaat masala
chopped coriander, to garnish
- Heat the ghee in a heavy-based, nonstick saucepan over a medium heat. Add the cumin seeds, crushed coriander seeds and dried chilli and fry for a few seconds, then add the green chilli and onions. Stir well and soften for 7 minuti. Add the garlic and stir for 1 minuto. Now add the chilli powder and turmeric, along with the tomatoes, and fry for 5 minutes as the tomatoes soften.
- Add the cauliflower florets, season to taste and mix well for 1 minuto, stirring to make sure the florets are coated with the masala. Reduce the heat to low, cover and cook for 10-12 minutes until the cauliflower is cooked, stirring halfway through.
- Turn off the heat and add the ginger matchsticks, chaat masala and fresh coriander. Stir and serve warm with dal, rotis and raita.