Ingredients (Buy locally grown organic ingredients, if possible)
3-4 teaspoons ghee (make organic ghee at home)
1 pinch asafoetida powder (hing)
1/2 teaspoon cumin seeds (jeera)
1/2 teaspoon carom seeds (ajwain)
1/4 cup onions, chopped (optional)
1 teaspoon ginger, chopped
1 medium head cauliflower (gobhi)
1/2 teaspoon turmeric powder (haldi)
1/4 teaspoon coriander seeds, roasted and freshly ground
1/4 teaspoon cumin seeds, roasted and freshly ground
1/4 teaspoon red chilli powder (optional)
Rock salt (saindhav salt) to taste
Cilantro for garnish, chopped
- Cut the cauliflower into 3/4″ florets (bite-sized), rinse and pat dry it completely.
- Heat 2 teaspoons ghee in a cast-iron skillet on medium heat. Add asafoetida, cumin, and carom seeds. Wait until seeds splutter, not allowing them to burn. Add chopped onions and ginger. Sauté until reddish-brown, about 6-8 minutes. Keep it aside.
- Heat 1 teaspoon ghee in a deep clay pot and add cauliflower florets and let it cook without lid on low-medium heat for 20-25 minutes. Stir occasionally and continue cooking until the vegetables are tender.
- Once vegetables are tender, add sautéed onions-ginger mixture, turmeric powder, roasted coriander powder, roasted cumin powder, red chili powder, and rock salt. Mix well and cook for another 2-3 minutes. Turn off the heat when done. Garnish with chopped cilantro before serving.
Cauliflower can be made with or without onions. Enjoy it warm with slow-cooked whole mung bean dal and fresh whole-wheat chapati.
Recipe shared by Preeti Gupta