A flavorful cauliflower dish spiced with ginger, turmeric, and cilantro, perfect to pair with chapatis, pooris, parathas, lentils, rice, or Lamb Pullao.
60 minutes
A flavorful cauliflower dish spiced with ginger, turmeric, and cilantro, perfect to pair with chapatis, pooris, parathas, lentils, rice, or Lamb Pullao.
Fresh Ginger, peeled and coarsely chopped
0.25 inches
Fresh Cauliflower, cut into flowerets and stems sliced
head
tablespoons
Turmeric Powder
teaspoons
Fresh Hot Green Chili, finely sliced
each
Cayenne Pepper, optional
teaspoons
Chinese Parsley (Cilantro), coarsely chopped
cups
teaspoons
teaspoons
teaspoons
tablespoons
teaspoons
as needed
1. Blend Ginger Paste
Blend the coarsely chopped ginger with 4 tablespoons of water until you have a smooth paste. This step should take about a minute in your blender.
2. Prepare Cauliflower
Prepare the cauliflower by removing the leaves, breaking it into flowerets, slicing the stems, and giving it a good wash and drain in a colander.
3. Cook Ginger Paste
In a large 10-12 inch skillet, heat the vegetable oil over medium heat. Once the oil is hot, add the ginger paste and ground turmeric, stirring continuously for about 2 minutes.
4. Add Chili and Cilantro
Add the finely sliced green chili or cayenne pepper if you're using it, along with the coarsely chopped cilantro. Stir these ingredients for another 2 minutes.
5. Add Cauliflower
Add the prepared cauliflower to the skillet. Cook and stir the cauliflower for about 5 minutes, making sure it is evenly coated with the spiced oil mixture. If it looks too dry, add a splash of water.
6. Add Spices and Lemon Juice
Sprinkle in the ground cumin, ground coriander, garam masala, lemon juice, and salt. Add 3 tablespoons of warm water to the skillet. Continue to cook and stir for another 5 minutes.
7. Simmer and Cook
Cover the skillet, lower the flame to a gentle simmer, and allow it to cook slowly. Stir the mixture every 10 minutes during this time, which will be about 35 to 45 minutes.
8. Serve
Once the cauliflower is done, tender yet firm, transfer it to a low, wide bowl for serving. Enjoy!
Toast spices first to release their essential oils and maximize flavor. If using whole spices, toast before grinding.
Use fresh ginger for a brighter flavor. Grate it finely for even distribution.
Add lemon juice or a mild vinegar at the end of cooking to brighten the flavors and counter the earthiness of the spices.
Add ingredients like ginger at different stages to build layers of flavor, some at the beginning to infuse the oil, and some at the end for freshness.
Use garnishes such as freshly chopped cilantro leaves, toasted nuts, or seeds to add texture and flavor.
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