Cauliflower with Five Spices

Name: Cauliflower with Five Spices
Ingredients: 4 -5 tablespoons oil (I use much less); 12 teaspoon cumin seed; 12 teaspoon fenugreek seeds; 12 teaspoon mustard seeds; 12 teaspoon anise seed; 12 teaspoon nigella seeds; 1 large cauliflower, washed and cut into florets; salt; red chili powder (I use 1 tsp of chilli but we like spicy food); 12 teaspoon turmeric; 5 -6 cloves garlic, pounded roughly; 1 teaspoon ground ginger or 1 teaspoon sliced ginger; 3 tablespoons yoghurt; 2 tablespoons fresh cilantro leaves, finely chopped

14 ingredients

10 steps

Ingredients

4 -5 tablespoons oil (I use much less)
12 teaspoon cumin seed
12 teaspoon fenugreek seeds
12 teaspoon mustard seeds
12 teaspoon anise seed
12 teaspoon nigella seeds
1 large cauliflower, washed and cut into florets
salt
red chili powder (I use 1 tsp of chilli but we like spicy food)
12 teaspoon turmeric
5 -6 cloves garlic, pounded roughly
1 teaspoon ground ginger or 1 teaspoon sliced ginger
3 tablespoons yoghurt
2 tablespoons fresh cilantro leaves, finely chopped

Directions

1

Heat the oil in a deep pan.
2

Drop in all seeds at once.
3

Cover till they stop spluttering Add the cauliflower Stir gently to coat with the tempered oil.
4

Cook 5 minutes Add the salt, chilli powder and turmeric.
5

Traditionally this dish uses a lot of turmeric I have toned it down to 1/2 tsp you can do so further.
6

Cover and cook till the vegetable is half done.
7

Add the garlic and cover and cook till 3/4ths done.
8

Add the ginger and stir.
9

Then add the curd and cook till fully tender.
10

(I like it a little crunchy but traditionally the vegetable is tenderised totally) Garnish with the cilantro before serving.