Phool gobhi pyaaz: Difference between revisions

Revision as of 15:10, 26 December 2014

|Servings = 6 as a first course, or 3 as part of a main
|Difficulty = 2
|TotalTime = 1 hour 15 minutes
|PrepTime = 15 minutes
|CookTime = 1 hour
|Image =

Cauliflower in an onion and chilli sauce.

Ingredients

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 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

Method

1. Blend 70 ml of the stock, coarsely chopped onion, coriander seeds and cumin seeds until you have a purée.
2. Heat the oil in a large pan until it has reached a medium-high temperature and add the cubed onion and chillies.
3. Fry, stirring constantly, until the edges of the onion have browned and the chillies begin to blacken - about 5-10 minutes.
4. Add the garlic when the onions and chilli have been cooking for 3-4 minutes.
5. Add the purée mixture, rinse the blender out with a further 70 ml of stock and pour into the pan.
6. Reduce heat to medium and stir from time to time.
7. When the sauce starts to stick to the pan, after about 7 minutes, remove from heat.
8. Add the remaining stock and return the pan to the heat, scraping off any browned bits that are stuck to the bottom.
9. Add the salt and the cauliflower, coating the florets with the sauce.
10. Reduce the heat, cover and simmer for about half an hour.
11. Stir from time to time.
12. Stir in the tomatoes and coriander and warm through for a couple of minutes.

Serving suggestions

Serve with Mitty chawal to carry through the onion-y theme.

Variations

Try with broccoli or any other firm vegetables.