Tuesday, 23 August 2011
I seldom buy cauliflower because they don't keep well in the fridge. A pristine white head will start to develop black spots in a matter of days. Cooking cauliflower can be quite a challenge due to its bland taste. It's funny though, how my kids would happily snack on plain steamed cauliflower when they were little.
When I saw this gorgeous cauliflower at the market on Sunday, I couldn't resist bringing it home even though I had no idea what to do with it.
Then I had an inspiration on Monday. I remember eating a nice cauliflower dish in Mumbai where the florets were battered, fried and cooked in a curry. I decided to make a healthier version called the Aloo gobi which is just as delicious. It was a hit! We polished off an entire pot of cauliflower and potato. If you're interested to try, here's the recipe.
1 whole cauliflower
2 tomatoes (chopped)
2 green or red chilli (sliced)
1 tablespoon each of mustard seed and cumin
1 teaspoon each of ground coriander seed, tumeric powder, curry powder, ground fresh ginger, chilli powder and water - mix into a paste
2 tablespoon tumeric powder
2 tablespoon cooking oil
1. Cut cauliflower into small florets. Toss in 1 tablespoon of tumeric powder and pinch of salt.
2. Cut potatoes into small chunks. Toss in 1 tablespoon of tumeric powder and pinch of salt.
3. Chop onion into small pieces
4. Heat up oil in cooking pan. Fry potato for few minutes until lightly browned. Remove.
5. Fry cauliflower until lightly browned. Remove.
6. Fry mustard seeds and cumin until they sizzle and pop. Next add in onion and fry till fragrant.
7. Add chilli paste and fry for a minute. Add chilli slices and tomato. Fry until the tomato is cooked.
8. Add in potato and just enough water to cover the potato. Cover pot and simmer until soft, around 15 minutes.
9. Stir in cauliflower and cover the pot. Add more water if necessary and simmer until cooked.
10. Season to taste. Garnish with fresh coriander and serve hot.