Indian Spiced Cauliflower Curry

We were invited to celebrate Lohri at our friend’s place and we all decided to have pot luck. Since the theme was Punjabi, I whipped some delicious curry…gobhi ki sabzi. It's super easy to prepare, tangy, great texture, and satisfying enough. Although, it’s believed that Punjabi cuisine is heavy on fat content, I used olive oil to cook this curry and didn’t add any cream that usually goes well with cauliflower curry.

Also, I had cooked for almost fifteen people but I have mentioned ingredients that would make curry for three to four servings.

Ingredients


Cauliflower florets 15-16

Onion (finely chopped) 1 small

Tomatoes (finely chopped) 2 medium

Garlic (finely chopped) 3 cloves

Ginger (finely chopped) 1 inch

Kasuri methi 2 teaspoons

Turmeric 1 teaspoon

Cumin and coriander powder 1 teaspoon

Red Chilli powder 2 teaspoons

Olive oil 2 teaspoon

Salt to taste


Method

• Boil the florets in salted hot water for few minutes until they are barely tender.
• Drain the florets and keep them aside.
• In a hot skillet, sauté ginger, garlic and onions in the olive oil, for about ten minutes, until they are completely caramelized.
• Add salt and turmeric, chilli powder, Cumin and coriander powder.
• Next add tomatoes and give a good stir.
• When you see oil on the edges, add cauliflower florets and mix well.
• Cover with lid and allow it to cook. Sprinkle little water in between if necessary.
• Lastly add kasuri methi.

The curry goes well with pooris and rotis.