Ingredients
-
4 - 5
-
1/2
-
1/2
-
1/2
-
1/2
-
1/2
-
1
-
-
-
1/2
-
-
-
-
-
Directions
Cauliflower with Five Spices,This recipe has wonderful flavors that go wonderfully with the cauliflower. It combines two Indian state cuisines(Bengali and Rajasthani). We are a nation of 28 states and each state has a distinct cuisine and then there is a fusion of them . We also have the English and Portuguese influence and then the Mughal. So the number of recipes are infinite.,this was so tasty! i had no scorching problems, as the cauliflower threw off enough moisture when covered. i did add a larger amount of turmeric and a bit more yogurt. we served it with some spicy green beans over brown basmati rice. just the thing to perk you up after a long week of work!,Delicious flavors that were even better as lunch the next day! I, too, added a bit of liquid to keep the cauliflower from scorching.
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Steps
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1
Done
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Heat the Oil in a Deep Pan. |
|
2
Done
|
Drop in All Seeds at Once. |
|
3
Done
|
Cover Till They Stop Spluttering Add the Cauliflower Stir Gently to Coat With the Tempered Oil. |
|
4
Done
|
Cook 5 Minutes Add the Salt, Chilli Powder and Turmeric. |
|
5
Done
|
Traditionally This Dish Uses a Lot of Turmeric I Have Toned It Down to 1/2 Tsp You Can Do So Further. |
|
6
Done
|
Cover and Cook Till the Vegetable Is Half Done. |
|
7
Done
|
Add the Garlic and Cover and Cook Till 3/4ths Done. |
|
8
Done
|
Add the Ginger and Stir. |
|
9
Done
|
Then Add the Curd and Cook Till Fully Tender. |
|
10
Done
|
(i Like It a Little Crunchy but Traditionally the Vegetable Is Tenderised Totally) Garnish With the Cilantro Before Serving. |
