Yields:
4 Servings
Difficulty: Medium
Prep Time: 5 Mins
Cook Time:
30 Mins
Total Time:
35 Mins
Cauliflower is one of the most common vegetable in Indian cuisine, which makes it popular as well. Usually it is used with potatoes but I prefer it without potatoes, but you are welcome to use potatoes in this recipe. Cauliflower is a very low calorie food and it is also high in Vitamin C. I have chopped the cauliflower in chunks as I like it to be a little crunchy and I like it to leave it like that in my dish as well. If you like it to be well cooked, just chop it in smaller pieces and cook it a little longer.
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Ingredients
Adjust Servings
Instructions
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In a wok add oil and turn the heat on medium high.
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When the oil is hot add hing and cumin seeds.
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Once the cumin seeds turn brown add all the dry spices.
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After a minute add the ginger, garlic and chopped onion. Keep stirring so the spices do not burn.
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After about five minutes when the onions are translucent add the tomatoes.
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Keep cooking the masala on medium heat, for about eight nine minutes or till the oil is separated and then add the cauliflower.
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Cover it and let it cook on low heat for about ten minutes. Stir it at intervals.
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When you press a piece of cauliflower and it is soft, turn the heat off and serve.
