Fresh, minced ginger would be perfect, to get that strong ginger taste, but I often resort to using ginger paste for convenience.
No water was used in this recipe to keep the cauliflower dry. To make it saucy, add half a cup of hot water at the end and bring everything back to a boil. I added a diced russet potato to suit my Bengali palate, but it may be omitted if you wish.
Serve Adraki Gobi as a side dish especially if you are catering to a vegan and/or vegetarian guest.
1 large cauliflower, cut in small florets
1 russet potato, peeled and diced
2 Tbsp. ginger paste or fresh, minced
1 medium tomato, minced
2-3 green chilies, seeds removed and minced
4 Tbsp. vegetable oil
1/2 tsp. cumin seeds
1/4 cup cilantro, minced
1 tsp. ghee
salt & sugar to taste
- Heat oil in a skillet over medium-high heat and sputter cumin seeds & chilies.
- Add ginger paste, tomatoes and potatoes.
- Stir-fry until potatoes soften and oil resurfaces.
- Tip cauliflower into skillet, season with salt to taste and stir well.
- Turn heat down to medium-low, cover skillet and simmer until cauliflower cooks.
- Stir in 1/4 tsp. sugar, ghee and cook for 2 minutes.
- Garnish with cilantro and serve as a side dish with hot rice, or chapatis.