Quick Cauliflower Bhaji From Madhur Jaffrey Recipes

MADHUR JAFFREY'S ROASTED CAULIFLOWER WITH PUNJABI SEASONINGS

Steps:

• Place the cauliflower florets in the large bowl. Combine the lemon juice, tumeric and ginger in a small bowl, then pour the mixture over the cauliflower. Add the salt, cayenne, ground spices and fresh cilantro and mix well, using large spoons or your hands (Jaffrey suggests plastic gloves). Set aside for two hours, tossing now and then.
• Heat the oven to 425 degrees. Heat the oil in a small sauté pan over medium-high heat, add the cumin seeds, let them sizzle a few seconds, then pour the spiced oil over the cauliflower and toss it well, making sure to distribute the spices as evenly as possible.
• Spread the florets in a single layer in a medium roasting pan or baking dish and place in the oven. Roast for 15 minutes, then turn the pieces and roast another 10 to 15 minutes or until lightly browned and cooked through.

CAULIFLOWER WITH POTATOES (ALOO GOBI)

Steps:

• Start with the deep-frying. Pour the oil into a karhai or wok and set it over a medium-high heat. Wait for it to get very hot. Fry the cauliflower florets (not the stalks or leaves) in two batches, for about two minutes each batch, or until light brown all over. Remove and drain on kitchen paper. Ensure the oil has time to reheat between batches. Now carefully add the potato to the oil, standing back in case of splashes, and fry for five to six minutes, or until golden all over. Remove and drain on kitchen paper. (Strain the oil and save it for future use.) Now for the rest. Set a clean karhai, wok or heavy-based pan, about 20 centimetres (8 inches) in diameter, over a medium heat. Pour in the oil and, when hot, add the onion. Sauté for two minutes, then add the cumin seeds. Stir for three to five minutes, or until the onion is light brown. Spoon in the garlic and ginger. Stir for two minutes, adding a splash of hot water if it starts to stick. Add the tomato and cook for five minutes, or until completely integrated. Sprinkle in the chillies and salt and stir for one minute. Crumble in the fenugreek, stirring for one minute. Spoon in the turmeric and mix well. Add another splash of water if necessary, then tip in the cauliflower stalks and leaves and cook, stirring, for six minutes, or until soft. Add a little water if the pan seems to dry out. Now put in the deep-fried cauliflower florets and potato and the chopped coriander, mix gently and cook for a final two minutes, then serve. Recipe adapted for the Curry Nation cookbook from an original recipe by Gurbax Kaur (Bradford).

INDIAN CAULIFLOWER

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.

CAULIFLOWER BHAJI

Steps:

• Dry fry mustard and cumin seeds over medium heat in none stick pan or wok until they pop.
• Add the onions and garlic and 1/3 cup water until softened.
• Add the chili,turmeric, ground coriander, fennel, curry powder (or garam masala).
• Add the cauliflower and potatoes and 2/3 cup water.
• Cook for 5 minutes stirring occasionally.
• Add yogurt.
• Reduce heat, partly cover and simmer for 10-15 minutes until the vegetables are tender.
• Add peas and cook for 5 minutes Garnish with coriander leaves and serve.