less than 30 mins
10 to 30 mins
By Cyrus Todiwala
From Saturday Kitchen
- 500g/1lb 2oz cauliflower
- 1 level tsp cumin seeds, crushed
- 1 heaped tsp coriander seeds, crushed
- 2 tbsp vegetable oil
- 5cm/2in piece ginger, finely chopped
- 4 garlic cloves, finely chopped
- 2 small to medium onions, finely chopped
- 2 fresh green chilli (slender type), slit into 4 or 6 pieces lengthways
- ½ tsp ground turmeric
- 1 medium tomato, finely chopped
- 1 small green pepper, seeds removed, finely chopped
- 1 tsp lime juice
- salt, to taste
Remove the outer leaves of the cauliflower and 1cm/½in of the stalk and discard. Separate the stalk and stems from the florets, wash under running water and place the stalks and stems in one bowl of salted water and the florets in a separate bowl. Leave for a few minutes so as to release any unwanted characters stuck in-between stem and floret! Drain well, wash and drain again, keeping the stalks/stems and florets separate.
Chop the stalks and stems up either in a food processor or a chopper (or if you don’t have either, with a knife) until finely chopped. Repeat the same for the florets, but continue to keep both parts of the cauliflower separate.
Cook the coriander and cumin in a dry frying pan for a minute or so until aromatic. Remove and set aside.
Place the chopped cauliflower stalks in a frying pan, spread out evenly with a spatula and add just enough water to cover them. Cover the pan and cook for 5–6 minutes. Remove the lid and add the chopped florets and cover and cook for another 3–4 minutes, then drain in a strainer over a bowl to retain all the liquid.
If the frying pan is large enough, use the same pan or take a larger pan and heat the oil over a medium heat. Add the chopped ginger and garlic and fry until the garlic changes colour slightly. Add the crushed cumin and coriander. Fry for a few seconds and add the chopped onions and the slit green chillies. When the onions turn pale and soft, add the turmeric and in a few seconds the chopped tomatoes and any liquid from the strained cauliflower. Cook until the liquid dries out a little and add the chopped peppers. Fry for a minute and add the strained cauliflower.
Drizzle with the lime juice and, season with salt to taste. Heat through and taste again, adding any more salt if needed, then serve.