Saturday, November 22, 2014

Cauliflower Stir-Fried with Yogurt

Doi Kopi
Whipped Greek yogurt adds a creaminess to simple stir-fries. Here cauliflower has been sliced in bite-sized pieces and stir-fried until it's cooked, but still crunchy. The secret is to soak the cut cauliflower in hot water and leave it to cool. This also saves cooking time, so this dish comes together quickly. 

I like to keep the ingredients simple, so the only spices used are fennel powder & Bengali garam masala powder comprising ground cinnamon, cardamom and cloves. Black cardamoms are big cardamom pods that are easily removed from the dish prior to serving. Squeeze the tip of each pod to crack it so that the flavor penetrates the gravy without releasing the seeds. The small green cardamom pods are an irritant when they unexpectedly lodge in the teeth and are better served ground into a powder.

1 cauliflower, sliced in bite-sized pieces 
2 cups boiling water, flavored with salt and turmeric
4 Tbsp. vegetable oil
1/4 tsp. hing/asafetida powder
1/4 tsp. shah jeera/cumin seeds
1 cinnamon stick
2 black cardamoms
2 onions, diced
1 tsp. ginger paste
1 tsp. garlic paste
1 tsp. fennel powder
1 tsp. Bengali garam masala powder
1 cup Greek unflavored yogurt
1 green chili, diced
4 green chilies, slit & left whole
1 tsp. ghee
1/2 cup cilantro/coriander leaves, chopped
salt to taste


  1. Pour boiling water over cauliflower and leave to soak until cold.
  2. Heat oil, sputter hing, cumin seeds, cinnamon stick and cardamom.
  3. Add diced green chilies and onions & stir-fry until translucent.
  4. Scoop cauliflower out of soaking liquid and stir into skillet.
  5. Mix ginger & garlic pastes with fennel, garam masala powders and yogurt.
  6. Pour over cauliflower in skillet and stir well.
  7. Cover and simmer over medium heat until oil resurfaces.
  8. Adjust salt to taste and garnish with ghee, whole green chilies & fresh cilantro. 
Serve with hot Basmati rice or any Indian bread.

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