My mother-in-law taught me an easy way to make any veggie “Indian-Style”. Here is my take on Cauliflower. As an aside, I am going to attempt a week of Indian vegetarian recipes very soon. My mother in law is a fantastic cook and I would love to document some of her recipes. The problem is that she does not write anything down. The recipes are all in her head. I need to sit down with her, watch and learn. So much Indian cooking is naturally gluten free and I would love to share with you.
And on to the cauliflower!
- Tablespoon of ghee
- 1 teaspoon of mustard seeds
- 1 teaspoon of cumin seeds
- 1 small onion chopped
- 1/2 small jalapeño seeded and finely chopped (You can add more if you like more spice)
- 1 head of cauliflower. Cut into bite size pieces
- 1 teaspoon of turmeric
- 1/2 teaspoon of garam masala spice (You can add more if you like more flavor)
- salt to taste ( I use about 1 teaspoon)
To start out you want to heat your ghee in a pan. Once melted add your mustard seeds and cumin seeds. You want the seeds to simmer until they pop and the flavors are released in the ghee. It only takes a minute or so.
Next add your onion and jalapeño and continue to sauté for 5 minutes . Add garlic and cook for another 2 minutes. You want to continuously stir while you are cooking to prevent burning.
Once the onions and garlic are cooked down and fragrant, add the cauliflower and turmeric. Mix well so the turmeric covers the cauliflower. Add your desired level of salt and the garam masala, mix again. Cover and heat until cooked. I add a bit of water to the veggies while they cook. Not too much. (Note on salt: I tend to under salt and my husband always adds salt later to my cooking)
You can also add a little bit of chopped cilantro to the veggies before you serve. Cilantro is one of those polarizing ingredients. Some people love it and an equal amount hate it. I fall into the love camp. So add it if you like it. I think it adds a nice touch.
I said earlier, this basic recipe works for many different veggies. Feel free to add some peas, potatoes and spinach. The only thing you might have to adjust is a splash more water and cooking time. When I cook with potatoes I will add veggie broth and it turns out great!
I like to eat these with some rice and it’s a side dish that can be a meal!
How did mine turn out this time? Pretty well. I think I needed to cook the cauliflower a tad longer. But overall, this is a pretty easy recipe to recreate. Don’t have ghee? You can easily use a vegetable oil.
Need Indian spices or reasonable produce? Chek out your local Indian market. The spices are a great price! In Columbus, I go to either Patel Brothers, or Bhavani Cash and Carry. ENJOY!