Phool gobhi pyaaz
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- 280 ml hot, strong vegetable stock
- 2 red onions, 1 coarsely chopped and 1 cubed
- 2 teaspoons coriander seeds
- 1 teaspoon cumin seeds
- 30 ml rapeseed oil
- 4 Indian green chillies (Hari Mirchi), thinly sliced
- 1 bulb garlic, finely diced
- 1½ teaspoons sea salt
- 500 g cauliflower, broken into smallish florets
- ½ tin chopped tomatoes
- 2 tablespoons coriander leaves, chopped
- Blend 70 ml of the stock, coarsely chopped onion, coriander seeds and cumin seeds until you have a purée.
- Heat the oil in a large pan until it has reached a medium-high temperature and add the cubed onion and chillies.
- Fry, stirring constantly, until the edges of the onion have browned and the chillies begin to blacken - about 5-10 minutes.
- Add the garlic when the onions and chilli have been cooking for 3-4 minutes.
- Add the purée mixture, rinse the blender out with a further 70 ml of stock and pour into the pan.
- Reduce heat to medium and stir from time to time.
- When the sauce starts to stick to the pan, after about 7 minutes, remove from heat.
- Add the remaining stock and return the pan to the heat, scraping off any browned bits that are stuck to the bottom.
- Add the salt and the cauliflower, coating the florets with the sauce.
- Reduce the heat, cover and simmer for about half an hour.
- Stir from time to time.
- Stir in the tomatoes and coriander and warm through for a couple of minutes.
Serve with Mitty chawal to carry through the onion-y theme.