Cauliflower with onion and tomato

1. Blend Aromatic Paste

Start by blending the coarsely chopped onion, garlic, and ginger with 4 tablespoons of water until you have a smooth paste. This paste will be the aromatic foundation of your dish.

2. Prepare Cauliflower

Break the cauliflower into small flowerets, then wash and drain them thoroughly in a colander. Ensuring the cauliflower is well-drained will help it cook evenly later on.

3. Cook Aromatic Paste

Heat 8 tablespoons of vegetable oil in a heavy-bottomed 10–12 inch pot. Once the oil is hot, pour in the onion, garlic, and ginger paste. Add 0.5 teaspoon of ground turmeric and fry the paste, stirring consistently for about 5 minutes. You'll know it's ready when the paste turns a golden brown, signaling that the flavors have melded beautifully.

4. Add Tomato and Herbs

Next, add the chopped tomato, cilantro, and the finely sliced green chili or cayenne pepper to the pot. Continue to fry and stir for another 5 minutes. If the mixture looks too dry, add a teaspoon of warm water to help it along.

5. Combine Cauliflower and Spices

Add the cauliflower flowerets to the pot along with the ground coriander, cumin, garam masala, salt, and lemon juice. Stir everything together so the cauliflower is well-coated with the spices and herbs, which will take about a minute.

6. Cook Cauliflower

Pour in 4 tablespoons of warm water, stir again, and then cover the pot. Lower the flame and let it cook gently for 35 to 45 minutes, stirring every 10 minutes to ensure even cooking. Slow cooking allows the cauliflower to absorb the fragrant spices while maintaining a slight crispness along the inner spine. You'll know it's done when the cauliflower is tender yet still has a faint trace of crispness.

7. Serve

Serve the hot, spiced cauliflower delight immediately, allowing the vibrant flavors and aromas to shine.