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Monday, May 4, 2015

Indian Spiced Cauliflower

Total Time: 13 mins Preparation Time: 5 mins Cook Time: 8 mins

Ingredients

  • Servings: 2
  • 250 g cauliflower (amount depends on how many people you are cooking for. if for two, use about 200-250 grams or two me)
  • 1 shallot
  • 1 small onion
  • 50 g turmeric (or 1 small finger)
  • 4 garlic cloves
  • 1 pinch coriander seed
  • 1 tablespoon ghee
  • 2 stalks celery
  • 1 dash cayenne pepper (substitute with dried chilli flakes for more heat if desired)

Recipe

  • 1 peel and chop onion finely.
  • 2 peel and chop shallot finely.
  • 3 dice celery stalks.
  • 4 place shallot and onion and celery aside.
  • 5 crush garlic with large flat knife to remove skin.
  • 6 finely dice garlic.
  • 7 peel the small finger of tumeric with a veggie peeler. be careful, as if you get tumeric on your hands it will stain your hands yellow or orange and is hard to remove.
  • 8 finely dice tumeric.
  • 9 place tumeric, garlic and coriander seeds in mortar and pestle and pound until ingredients reach a paste-like state.
  • 10 steam cauliflower florets in microwave safe container for 3 minutes or until soft.
  • 11 in the meantime, heat ghee in frying pan.
  • 12 when ghee has melted, add the tumeric, garlic and coriander seed paste to the ghee and lightly fry. this releases the fragrant smell of the ingredients, and mellows the flavour.
  • 13 when ghee is lightly coloured yellow by the tumeric, and the garlic is softened but not discoloured, add the shallot, onion and celery that was set aside earlier.
  • 14 fry gently, and add the dash of cayenne pepper to taste (or dried chilli flakes if desired).
  • 15 when onion and celery is soft, clearish and lightly coloured yellow, add the steamed cauliflower. cauliflower should be soft enough to break up into tinier portions.
  • 16 cook for about 3 minutes stirring constantly, or until the cauliflower is yellow like the rest of the ingredients.
  • 17 serve hot.

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