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cauliflower-bhaaji recipe

Date:    Wed, 29 Sep 93 10:22:00 BST
 From:    Michael Traub (traub@btcs.bt.co.uk)
 Cauliflower Bhaaji
 1 cup		water
 2 teaspoons	Cummin
 2 teaspoons	Coriander
 2 teaspoons	Paprika
 1 teaspoon	Black Mustard Seeds
 1/2 teaspoon	Turmeric
 3 cloves	Garlic, crushed
 1/2 inch	Fresh Ginger, crushed
 1 large		Onion, chopped
 1 		Red Chilli, chopped
 1 teaspoon	Black Pepper
 1/2 teaspoon	Salt (optional)
 1 teaspoon	Vegetable stock (I use Vecon)
 1 large		Cauliflower
 1 can		Tomatoes
 2 tablespoons	Tomato puree/paste
 1/2 cup		Sweetcorn/Corn
 Bring  water  to  the  boil  in  a  frypan  on the highest setting. Add the
 cummin,   coriander,  paprika,  black  mustard  seeds  and  turmeric.  Boil
 ferociously  for  a  good five minutes, adding boiling water if the mixture
 begins  to  dry  out  too much. Add the garlic, ginger, chillies and onions
 with  a  little more water and continue on a high heat. Add the base of the
 cauliflower  and  any  green  stalks  and simmer covered till soft. Add the
 cauliflower  florets  and  baste  in the spices (a little more water may be
 needed).  Add  the  tomatoes,  stock,  salt  and pepper and leave simmering
 covered  for  about  15 minutes. Add the sweetcorn (optional, un-authentic,
 but  what  the hell) and then the tomato puree to thicken. Serve with brown
 basmati  rice  or  home made chappatis (which my wife makes so don't ask me
 kwvegan vegan