Indian cooking invites the innovative chef in you to explore with spices and vegetables. The varieties of gravies and curries prepared across the different cuisines of India, makes Indian food unique and interesting! The ‘phool gobi’ (cauliflower) is a vegetable which is used extensively in many different methods. There are recipes of cauliflower as in a dry dish preparation, which is served as an accompaniment with rice or rotis; while the same vegetable can also be used as a main ingredient in gravies. The word ‘salan’ in the title refers to ‘gravy’. So here I share a recipe with cauliflower prepared as in a gravy form, this dish can be served as an accompaniment with rotis, naans, phulkas etc.
- 500 gm Cauliflower
- 2 Potatoes (optional)
- 2 Onions (chopped fine)
- 1 Tomato (chopped fine)
- 1 tbsp Ginger-garlic paste
- ½ tsp Turmeric powder
- ¼ tsp mustard seeds
- ½ tsp Red chilli powder
- 1 tsp Spice powder/garam masala
- Whole spices ( 1 Big (black)cardamom, 1 stick of cinnamon, 3 cloves, ½ bay leaf, 3-4 pepper corns)
- Salt to taste
- Heat oil in a pan; add the whole spices and sauté. Then put in the onions and fry well.
- Add ginger-garlic paste and fry till brown. Add turmeric powder, salt, red chilli powder, garam masala and sauté.
- Now add the cauliflower and potato pieces and fry. Add water (just enough for gravy like consistency) and simmer to half cook.
- Then add the tomatoes and stir-fry on high flame for few minutes. Add a little water if required for more gravy.
- Then cook on slow flame for 2 minutes and when done switch off flame.
- Serve hot with rice or rotis.
Preparation Time: 30 minutes