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Simple Pan-Cooked Cauliflower |
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Serves: 4
Print this Recipe
(Bhunni Gobhi)
Category: Cauliflower, Cabbage, and Other Crucifers, Vegan
Makes 4 to 6 servings
This home-style dish is typically made with ghee or mustard oil in a cast-iron wok, with just salt, cayenne pepper, and turmeric and the cauliflower and potatoes are cooked until they are quite mushy. This is a common way to cook them, because well-cooked vegetables are easier to digest. With its delightful, soft texture this is a perfect side dish with the firmer vegetable and meat curries, although in Indian homes it is mostly served with dal (legume) entrees, such as Yellow Mung Beans with Sautéed Onion and Ginger (see Dried Beans, Lentils, and Peas).
2 tablespoons vegetable oil
2 medium russet potatoes (peeled and cut into 1/2-inch pieces)
1 head small cauliflower, trimmed and cut into 1-inch florets, soft stems cut into 1/2 - inch pieces
1 tablespoon peeled minced fresh ginger
1/2 teaspoon ground turmeric
1/2 teaspoon cayenne pepper, or to taste
1 teaspoon salt, or to taste
1/2 cup finely chopped fresh cilantro, including soft stems
1/2 teaspoon Garam Masala
1. Heat half of the oil in a large nonstick wok or saucepan over medium heat and cook the potatoes, stirring, until golden, about 5 minutes. Transfer to a bowl, leaving behind as much oil as possible.
2. Add the remaining oil and the cauliflower to the pan and cook, stirring, until golden, about 5 minutes. Mix in the potatoes.
3. Add the ginger, turmeric, cayenne pepper, and salt. Cover the pan, reduce the heat to low and cook, stirring as needed, until the cauliflower and potatoes are very soft (almost mushy), 20 to 30 minutes. Add 1 to 2 tablespoons water, if needed. Add the cilantro during the last 5 minutes of cooking. Transfer to a serving dish, sprinkle the garam masala on top, and serve.
VARIATION: To make this dish more eye-catching, cut the potatoes and cauliflower into tiny 1/4-inch pieces. Or, add 1 small finely chopped red bell pepper with the cilantro.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Simple Pan-Cooked Cauliflower comes from the Cook'n in India collection. Click here to order this CD or download this brand-name recipe set right now!
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