I was in the grocery store about a week ago, and they had fresh large cauliflowers on sale. Tempted by the price, I decided to buy two.
A week later, the second cauliflower is still accusingly sitting in the vegetable bin! I decide it is time to cook it before it gets rotten.
There are so many ways to cook a vegetable in India. By tweaking the masalas, you can create a new exotic dish. But how can you tell if it is good? When you sit down to eat with your family, their reactions are the final test of your creation!
So looking at the second cauliflower, I decide to morph a baked cauliflower recipe I have, but instead of baking the cauliflower, I will sauté it.
Tula Hua Gobi (Cauliflower Fry)
A delicious blend of cauliflower and spices to add to a healthy lifestyle. Works well for as a wrap, too.
Ingredients
To Prepare
- 8 cups water
- 1 head cauliflower
Ingredients
- 3 tbsp yogurt
- 1 tbsp ginger-garlic paste
- 1 tsp turmeric powder
- 2 tsp coriander powder
- 1 dried red chili (more or less, according to taste)
- ⅛ tsp garam masala
- ½ tsp ground or cracked pepper
- 1 tsp fennel seeds
- 1 medium onion (approximately 3 oz)
- 1 tsp salt (or according to taste)
- 3 tbsp cooking oil
- 1 tbsp fresh cilantro (chopped, for garnish)
Instructions
- Set a 6-quart pot with about 8 cups of water on medium heat and bring to boil.
- In the meantime, prepare the cauliflower. Remove the thick stem from the cauliflower. Since I am instilled with my mother-in-law’s 'no wastage' policy, I cut the thick fibrous outer portion and chop the soft inner part of the stem to add to the sabzi. (Incidentally, in India you can buy just a bundle of the stems to fix a sabzi).
- Separate the florets into bite-sized portions. Slice them in half if you have to.
- Wash the cauliflower well and add to the boiling water. Let it boil for 2-3 minutes, then drain.
- Note: If you have a microwave steamer, you can steam it for 1 minute.
To Marinate
- In a large bowl, add the cauliflower, yogurt, and spice powders, and toss well together. Set aside for 20-30 minutes.
To Season
- Heat the oil in a wok or deep saucepan on medium heat. Add the fennel seeds, stir for 15 seconds, and add the chopped onion. Sauté till half brown. Approximately 7-8 minutes.
- Add the masala-coated cauliflower and stir a few times. Lower the heat slightly. Cover and cook, occasionally stirring until the cauliflower is tender (about 7 minutes). You do not have to add any additional water while the cauliflower cooks, as it releases a lot of water during cooking.
- Uncover and cook another 3 minutes until the oil surfaces.
- Pour into serving dish and garnish with coriander leaves.
Notes
Works well for a wrap if you do not want to serve it as a side to a complete Indian meal.
Comments are closed.