Here is a simple, delicious and a traditional Bengali style cauliflower curry flavored with mustard paste. It is a no onion - no garlic curry and is cooked in a dum style with minimum of ingredients. Poppy seeds paste also can be added if preferred. This is an old family recipe that I learnt from my late mom and I love having it with hot steamed rice. It goes well with chapattis too.
This is an awesome dish to spice up your day. The relishing flavors, the appealing texture and the amazing aroma is just mouth watering and tempting. It does not take too long to dish out this homemade delicacy. So check out the step by step pictorial recipe to prepare it.
- 1 medium size cauliflower, cut into florets
- salt to taste
- 1/2 tsp. turmeric powder
- 2-3 green chilies, slit
- 1-2 tbsp. mustard seeds / kasundi (bottled mustard paste)
- 2 tbsp. mustard oil
- 1 tsp. kalonji (nigella seeds)
- 2-3 tbsp. coriander leaves, chopped
If using mustard seeds, soak it in water for 15-20 minutes. Then grind it along with a pinch of turmeric powder and salt into a smooth paste.
Now in a bowl, mix together the cauliflower florets, salt, turmeric powder and the ground paste. Marinate for 10-15 minutes.
Heat oil in a pan and temper with the kalonji. Sauté for a few seconds and then add the marinated cauliflower and the green chilies.
Cover and cook on a low flame by stirring and sprinkling water at intervals. Cook till the cauliflower turns soft.
When done, add the coriander leaves and mix well. Serve with steamed rice or with chapattis.
Mix together cauliflower florets, salt, turmeric powder & ground paste.
Marinate for 10-15 minutes.
Heat oil & temper with kalonji. Sauté & add marinated cauliflower &
green chilies. Cover & cook by stirring & sprinkling water at intervals.
Cook till cauliflower turns soft.
When done, add coriander leaves & mix well.
Serve with plain steamed rice or with chapattis.
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