In Indian cooking, vegetables can be cooked in a wide variety of ways depending on your taste. My mother-in-law would fix them without onions and tomatoes. They tasted just as good with or without. This recipe was morphed from Ratna Chachi. In India, each relationship is defined. Your father’s younger brother is your Chacha, and his wife is your Chachi. Nandi Chacha was my husband’s uncle. He owned a catering business which the best in New Delhi. Their food and service were outstanding. His sons are carrying on his legacy under Harisons Nandi Caterers, and they are definitely the best!
Phool Gobi Sabzi (Spicy Masala Cauliflower)
For the most discerning palate, a one-pan dish that is delicious and nutritious. Works great as a vegetarian wrap!
Ingredients
- 1 head cauliflower (cut into bite-sized pieces, washed and drained )
- 1 whole red or green chili (optional)
- 1 medium onion (chopped fine)
- 1 large tomato (chopped fine)
- 1 tbsp grated fresh ginger
- 3 tbsp cooking oil
- 2 tbsp fresh green cilantro (chopped fine)
- ¾ tsp cumin seeds or ajwain seeds (optional)
- ½ tsp tumeric powder
- ½ tsp red chili powder (optional)
- ½ tsp garam masala
Instructions
- Heat oil in medium heat in a wok (preferred)or large skillet. Add the whole chili.
- When it starts to sizzle, add the cumin seeds. Let the seeds splutter for 30 seconds, then add the ginger.
- Sauté for 30 seconds and add the onions. Sauté the onions until they are half brown, about 5 mins.
- Add the turmeric, cumin, and chili powders. Give them a quick stir and add the tomatoes.
- Sauté until tomatoes start to curl. About 3-4 minutes. Add the cauliflower and stir until all the flowerets are coated with the masala mixture.
- Sprinkle a tablespoon of water over the vegetables. Cover and cook on low flame for about 3 minutes.
- Remove the lid, stir, then cook uncovered until all the moisture evaporates and the oil starts to come up on the sides.
- Stir occasionally until the cauliflower is done. Turn off the heat.
- Sprinkle the garam masala on top and toss a few times so that the masala is well incorporated into the cauliflower.
- Transfer to serving dish and garnish with fresh cilantro.
- Serve as a wrap with paratha, roti, or any flat bread like pita or naans.
- This sabzi is also served as a side with a complete Indian meal of main dish or/and dal, roti, rice, raita, etc.
Notes
Cauliflower gives out an excess of moisture when cooking so do not add any water other than the sprinkle at the start. Too much water will make it mush. If the moisture seems in excess then push the cauliflower to the edges of the wok so that the excess moisture evaporates quickly and the cauliflower is not over cooked . This is a dry sabzi (vegetable) and not meant to have gravy. That is another dish altogether!
I remember the old-fashioned scraper in the kitchen used when I was a kid. It was a metal blade shaped like a scythe, at the end of which was a circular metal disk with sharp teeth. The metal blade was mounted on a square block of wood. To scrape the coconut, you had first to remove the husk, then split the brown kernel in half. Next, you set up the scraper on the floor with a bowl or tray to catch the grated coconut. You sat on your haunches on the floor and steadied the board with the weight of one foot. Holding the coconut half against the scraping metal, you would move it back and forth across the grate, and the white meat would fall into the receiving bowl or plate. The metal teeth were sharp, and you had to be careful. The best part was the sharp blade was used to cut meat and poultry. It was always fascinating to watch the cook doing it. We were not allowed near the gadget, of course!
