Simple Stir-Fried Cauliflower - Bhaja Phool Kopi

 

Bhaja Phool Kopi

Cauliflower ranks at the top of my list of favourite vegetables. I like this recipe because the true taste of the cauliflower comes through since its made with minimal spices and cooked until al dente. Be free to chop and fry onions and garlic until golden brown, but my shortcut is to use ready made deep-fried onions and garlic. The cauliflower is seasoned very simply with turmeric, salt and roasted cumin seed powder. I get a bottle of McCormick cumin seeds, roast them in a dry skillet, cool and grind in a coffee grinder (that I reserve for grinding spices) to a fine powder. The ground cumin seeds are stored in the bottle and used as needed.

Serve with chapatis, pilau or biryani and raita.

Ingredients

1 head cauliflower, cut in florets

4 Tbsp. vegetable oil

2 tsp. ghee

1 tsp. cumin seeds

1/4 cup deep-fried onions

1 Tbsp. deep-fried garlic

3 green chilies, sliced on the diagonal

1/4 tsp. turmeric powder

1 tsp. roasted and ground cumin seeds

salt to taste

1/4 cup hot water from blanching cauliflower

Directions

1. Blanch cauliflower in 2 cups boiling water for 30 seconds and drain, reserving 1/4 cup hot water.
2. Heat oil and ghee, sputter cumin seeds and green chilies.
3. Add onions and garlic and stir-fry for 3 minutes.
4. Add blanched cauliflower, turmeric power, roasted cumin seed powder and salt to taste. 
5. Cover and cook, stirring occasionally and adding a splash of hot water as needed, until cauliflower is tender but still crisp.

Serve as a side dish as part of an Indian meal.