- 1 medium cauliflower, cut into florets
- 2-3 tbsp vegetable oil
- 1 tsp cumin seeds
- ½ tsp black mustard seeds
- 1 Tsp Ground coriander
- ½ tsp ground turmeric
- 1 tsp garam masala
- 2 garlic cloves, finely chopped
- 2 green chilies, finely chopped
- A dozen curry leaves
In a large pan (one that has a lid), heat the oil and add cumin and mustard seeds.
When the seeds start popping, add the remaining spices, the garlic, the chilies and the curry leaves. Sauté for 2-3 minutes.
Add the cauliflower and stir until well mixed with the spices.
Add about a ¼ cup (60ml) water, bring to a simmer, cover and cook until cauliflower is al dente (i.e. not completely cooked through), stirring every now and then.
Remove cover, raise the heat to high and stir-fry until there is no more water and the cauliflower is slightly browned.
Have you tried this recipe? Feel free to share your thoughts or experiences!
