Good evening everyone,
I hated cauliflower when I was a kid. Hated it. That’s because my mother would boil it until it was no longer recognizable as a vegetable, leaving all that good flavour in the pot. She was not a good cook. That’s okay, not everyone’s bag. Now that I know how cauliflower is supposed to taste, I love it.
1 thumb ginger, peeled and minced
3 medium or 2 large potatoes, chopped roughly into the same size pieces as the cauliflower (aloo)
1 cauliflower, cleaned and chopped into florets (gobi)
2 green chilies, chopped
1/2 tsp turmeric
Salt, to taste
1/2 tsp garam masala (available in Indian markets)
1/4 cup coriander leaves
1/4 tbsp bran, extra virgin olive oil or canola oil or ghee
In a heavy bottomed pot, heat the oil over medium-high heat. Add the ginger and saute for about 1 minute. Reduce to medium-low and add the aloo and saute the potatoes for 6 or 7 minutes. Add the gobi and saute for another 4 or 5 minutes. Stir occasionally to ensure the vegetables don’t burn. Add the chilies, turmeric and a little salt. Saute for another minute or so. Cover the pot and allow the vegetables to cook another 6 or 7 minutes, stirring occasionally. Remove from heat. Add the garam masala and coriander and mix through.
Until next time,
Peace and love,