Cauliflower Indad

by Tarla Dalal

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Yet another dish made with the versatile cauliflower. Since gobhi has a bland flavour, it can go well with any gravy and combination of spices. Here is a wonderful treat for all you spice lovers. To enhance the dish's allure, use fresh cauliflower and keep the florets slightly big in size.

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Preparation Time: 15 Minutes
Cooking Time: 20 Minutes
Makes 4 servings
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Ingredients

1/2 tsp cumin seeds (jeera)
4 peppercorns
25 mm. (1") piece cinnamon (dalchini)
2 whole cardamoms (elaichi)
2 cloves (laung / lavang)
4 whole dry red chillies, broken into pieces
1 roasted onion, finely chopped
3 cloves of garlic (lehsun)
1/2 tsp turmeric powder (haldi)
1 tsp ginger-green chilli paste
salt to taste
2 cups blached cauliflower florets
1/2 tsp tamarind (imli) pulp
1 tsp vinegar
2 tbsp finely chopped coriander (dhania) for the garnish

Method

Heat a thick iron tava (griddle) on a medium flame and when hot, add the cumin seeds, peppercorn, cinnamon, cardamoms, cloves and roast for about 10 seconds.
Add the red chillies and roast for 10 more seconds.
Add the onions, garlic, turmeric powder, ginger-green chilli paste and ¼ cup of water and blend to a smooth paste in a mixer.
Heat a non-stick kadhai on a medium flame and when hot, add the paste and salt and dry roast for 3 to 4 minutes while stirring continuously
Add the cauliflower, tamarind paste, vinegar, 1 cup of water and bring to boil.
Simmer for about 5 minutes and serve hot garnished with coriander.

RECIPE SOURCE : Zero Oil Rotis and Subzis

1 review received for Cauliflower Indad

1 FAVOURABLE REVIEW

The most Helpful Favourable review

Reviewed By
shreya_food_research, December 27, 2010

Its a great dish to use cauliflower in! infused with spices, the aroma fills in the house! lovely dish!

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