Quick Cauliflower Bhaji From Madhur Jaffrey Recipes

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INDIAN CAULIFLOWER



Indian Cauliflower image

Make and share this Indian Cauliflower recipe from Food.com.

Provided by hannahactually

Categories     Cauliflower

Time 25m

Yield 3-4 serving(s)

Number Of Ingredients 11

3 tablespoons oil
1/2 teaspoon cumin seed
1/2 teaspoon yellow mustard seeds
3 garlic cloves, finely chopped
1 tablespoon ginger, cut into fine shreds
1 lb cauliflower floret
1 -3 hot green chili
3/4 teaspoon salt
black pepper, to taste
1/2 teaspoon garam masala
1/8 teaspoon cayenne pepper

Steps:

  • put oil in wok and set over medium high heat. when it's hot, add cumin and mustard seeds. as soon as mustard seeds begin to pop, add garlic, ginger, cauliflower, and green chiles all at the same time. stir and fry for 5-7 minutes or until cauliflower has turned somewhat brown.
  • now add salt, pepper, garam masala, and cayenne and give florets a good toss.
  • put in 1/4 c water and cover the wok immediately. cook for 2 more minutes.

Nutrition Facts : Calories 177.5, Fat 14.3, SaturatedFat 1.9, Sodium 629.4, Carbohydrate 11.5, Fiber 3.6, Sugar 3.8, Protein 3.7

QUICK CAULIFLOWER "BHAJI" FROM MADHUR JAFFREY



QUICK CAULIFLOWER

Categories     Vegetable     Vegetarian

Number Of Ingredients 12

1 tsp ground coriander
1 tsp ground cumin
1/4 tsp ground tumeric
1/2 tsp cayenne
3/4 tsp salt
3 tsps. corn, peanut or olive oil (I reduced this to about 1-1/2)
1/2 tsp whole mustard seeds
1/2 tsp whole cumin seeds
2 whole, dried, hot, red chilies
1 inch piece of fresh ginger, first cut into thin slices then stacked and cut into thin slivers
4 heaped cups cauliflower florets
1/2 cup peel and finely chopped tomato

Steps:

  • Put the coriander, cumin, tumeric, cayenne and salt into a small bowl. Add four tablespoons of water and mix. Set aside. Pour the oil into a large lidded pan and set over medium high heat. When the oil is hot, add the mustard seeds, cumin seeds and chilies. As soon as the mustard seeds begin to pop, a matter of seconds, put in first the ginger and then the cauliflower. Fry the cauliflower, stirring at the same time, for about two minutes, or until it picks up some brown spots. Reduce the heat to low. Stir in the spice paste, cover, and continue to cook for about six minutes. Stir in the tomatos. Replace the lid and cook for a further six minutes or until the cauliflower is just tender.

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