Cauliflower is a vegetable I end up cooking quite often.
It is one of Shri’s favorite vegetables, and one can make it in so many different ways that are all simple and quick.
The way I like it best is with the spice mixture I love – paanch phoran – and a little tomato.
This gives the subzi a slightly tangy and vaguely achari taste because of which I love to eat it with paranthas, or with the simple combination of varan and plain rice, and that is how we had it yesterday for dinner.
Gobhi with Paanch Phoran
Half a large cauliflower
1/4 tsp each of the following seeds – mustard, cumin, fenugreek, nigella, fennel
4-5 tbsps of sunflower oil
1 medium-sized (or half of a large one) tomato, chopped fine
salt to taste
1/2 tsp each of turmeric powder, coriander powder, and kashmiri red chilli powder
Divide the cauliflower in to florets, then slice each of these in to 2-3 pieces, taking care that these are neither so big that they won’t cook easily,nor so fine that they’ll end up all mushy/smashed up after cooking.
Heat the oil in a large frying pan, and add the 5 types of seeds (i.e. the paanch phoron) in the sequence I have suggested here .
Now add the cauliflower pieces, and turn over once to coat thoroughly with oil.
Cover the pan, and cook the vegetable for some time on medium heat, turning every few minutes so that the pieces don’t burn.
When the vegetable seems half-done, add the tomato, the turmeric and the red chilli powder, and turn all the pieces to coat them well with the tomato and the spices.
Cover the pan again and cook for some more time, turning the pieces over once in a while till the tomatoes are quite soft and the vegetable is almost cooked. Now add the salt and the coriander powder, cover again, and cook for a few more minutes till the cauliflower pieces are done.
Chopped,fresh coriander adds a nice look and flavor to this dish.
Indira and Noor relish eating this subzi with plain yoghurt and phulkas.