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Saturday, 9 April 2016

Spicy Cauliflower Stir Fry


          Cauliflower is one of my favourite veggie and I can have it in any form. So today I made a simple and an easy side dish, to go with any Indian bread or rice preparation. Spicy and delicious, it can also be served as a frankie, wrapped in a roti / paratha along with some sliced onion, lettuce and any sauce / mayo of your choice. So check for a step by step guide with pictures to prepare it.








  • 1 medium cauliflower, cut into florets
  • 2-3 tbsp. oil
  • 1 dry red chili, broken
  • 1/2 tsp. mustard seeds
  • 1/2 tsp. cumin seeds
  • pinch of fenugreek seeds
  • 1/4 tsp. asafoetida
  • 1 sprig curry leaves
  • 2 onions
  • 1 tsp. garlic, chopped
  • 1 tsp. ginger, chopped
  • 1 tomato, chopped
  • salt to taste
  • 1/2 tsp. turmeric powder
  • 2 & 1/2 tbsp. red chili powder
  • 1 tbsp. coriander powder
  • 1 tsp. cumin powder
  • 1 tsp. ghee
  • coriander leaves and green chili to garnish






          Heat oil in a pan and temper with mustard seeds, cumin seeds, fenugreek seeds and dry red chili. After it stops spluttering, add the asafoetida, ginger and garlic. 

           Fry till they changes colour. Then add the onions and curry leaves. Continue to fry on a low fame till light brown. 

          Add the tomatoes. Cover and cook till it is mashed. Add all the dry spices and mix well. Add the cauliflower and combine everything well.

          Cover and cook on a low flame till they turns soft. Do not add any water. When done, add ghee and give it a mix. Serve, garnished with coriander leaves and green chilies.





                    Heat oil in a pan and temper with mustard seeds, cumin seeds, fenugreek
                    seeds and dry red chili. Saute for a few seconds.




                   After it stops spluttering, add the asafoetida, ginger and garlic. Saute till 
                   they changes colour.




                                Then add the onion and curry leaves. Fry till light brown.




                               Add the tomatoes.




                                Cover and cook on a low flame till they turns soft.




                                Add all the dry spices and mix well.




                               Add the cauliflower florets and give it a stir to combine well.



                               Cover and cook on a low flame till done.




                                When done, add ghee and give it a mix. 






                   Garnish with coriander leaves and green chilies. Serve as a side dish with
                   either rice or chapattis.












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