When I was a child, I had this strange repulsion towards cauliflowers and it had much to do with perhaps the shape the vegetable came in. And miraculously as I grew up, I became so fond of this vegetable that I started mixing it up with a whole bunch of other vegetables and spices and trying out random new recipes with it.
What I have here is a spicy curry based cauliflower side that goes perfectly well with rice or chapathis.
What we need to prep up for the dish:
1. 1 small cauliflower - cut out into large flowers
2. One big onion - chopped
3. 2-3 tomatoes - make a puree of the chopped tomatoes or use tomato paste that you find in the market
4. Garlic paste - 4 cloves of garlic
5. Green chillies - 4, split in the middle
6. Red chilli powder
7. Coriander powder
8. Cumin powder
9. Garam Masala
10.Salt
The Recipe:
In a pan, heat some vegetable oil and add chopped onions and the split green chilies and fry them till the onions turn golden brown. A salt to taste and add the tomato paste and cover with a lid and allow the two to mix. Keep it for 5 mins.
Add the cauliflower pieces to the pan and fry it along with the onion and tomato paste, till the cauliflower pieces start to soften. Also add the garlic paste and cover the pan with a lid. Covering the pan helps to hold the moisture in the cauliflower and hence helps it to cook faster. I personally do not boil the cauliflower before putting them to the pan, as it takes away the crispiness out of the vegetable and makes it break down when added to the onion-tomato paste.
Once the cauliflower starts to soften, add red chilli powder, cumin and coriander powder to the pan and add a cup of water and let it boil for 10 minutes. Add garam masala and serve. Enjoy with basmati rice or chapathis.
