Cauliflower ki sabji surely looks golden after being cooked. Check out its recipe.
If I prepare a cauliflower-Ki-subji this is how it looks so I have christened it as my Golden Cauliflowers.
You can call it the Indian way of cooking cauliflower or more of my way (which I have seen my mom cooking) of cooking cauliflower. And this is one of the simple ways. Different variations can be made of it… and that depends on what and which Idea… strikes and when it strikes…;)
According to me, making a good vegetable starts from thinking on how good it should look and that also depends on how good it’s chopped. For cauliflowers the best way is to pluck its flowers and not chop it with a knife. How small or big the flower should be that depends on the dish being made.I have plucked medium sized flowers and have also used the little bit of leaves of the flowers(only if they are tender).
I remember when I was small we had a kitchen garden and dad used to grow cauliflowers(sometimes). When the cauliflowers were ripe enough to be plucked, the leaves were never thrown away. A different vegetable, only of the cauliflower leaves (without the flower) was made. And, it was also very tasty.
So I prefer not to discard the leaves but,since they are so less in quantity I just add it up with the flower 🙂
Recipe:
Ingredients Used?
Cauliflower
Onions
Tomatoes
Mustard Seeds
Cumin Seeds
Ginger-Garlic paste
Red Chilli powder
Coriander powder
Turmeric
Garam Masala
How I Prepared it?
Put the cauliflower florets in a bowl of water and keep aside.
In a pan heat some oil, add the mustard seeds and then the cumin seeds. Allow it to crackle.(…The very basic Indian tadka). To it add onions saute it till it’s lightly browned.Then add the ginger-garlic paste, add a chopped tomato, salt and the masalas: turmeric powder, red chilli powder, coriander powder, garam masala. Saute it all well till the tomatoes have reduced. To this then add the cauliflowers, which were kept in water.Just remove them from the water and add it to the masala mixture, do not add the water.Add some more salt if needed and mix well.
Cover and keep it on high heat for some 5 mins.The cauliflower will lose its water. Then cook it uncovered till the cauliflowers have become tender and also all the water has evaporated. Remember to keep mixing it.
Do not allow the cauliflower to get too mushy neither should it be too dried up before becoming tender.
After the cauliflowers are tender, this vegetable – The Golden Cauliflower is ready.
It can be taken with Pita Breads, Chapathis, with Daal and rice or any other way you like.
I enjoyed it with chapathi…
This can be made as a fast-track food by using ready-made cauliflower florets or by plucking and keeping the cauliflower florets in refrigerator in an airtight container(ideally this should be consumed within 5 days).
