Bombay Cauliflower Stir-Fry
Ingredients
- 500g cauliflower florets - medium size
- 1 tsp salt
- 1 tsp turmeric powder
- 2 tbsp ghee (sub 1 tbsp veg oil plus 1 tbsp butter)
- 1 tsp yellow mustard seeds
- 1 tsp cumin seeds
- 2 small bay leaves
- 1/2 medium onion finely chopped
- 1 green chilli sliced
- 1 tsp ginger - finely chopped
- 2 medium cloves garlic - sliced
- 1/2 tsp turmeric powder
- 2 tsp medium curry powder
- Salt
- Handful chopped fresh coriander
Preparation
Put the cauliflower in a pan with the salt and turmeric and cover with boiled water. Bring up to a simmer for 3-4 minutes then drain and set aside to cool.
Add the ghee to a medium hot pan with the bay leaves and mustard and cumin seeds. When the mustard seeds start popping stir in the onions and a pinch of salt. Sauté the onions until starting to turn golden brown, then stir in the sliced green chilli and ginger, sauté for a few more minutes before adding the garlic. Sauté for two more minutes.
Add the cauliflower florets to the pan and fry with the onion mixture for a few minutes. Add the half teaspoon of turmeric and the curry powder. Stir through and turn the heat down to medium. Sauté for a further 5 minutes, turning to brown the top and sides. Season to taste and stir in the fresh coriander.
Notes
This is a perfect side dish for curry if you want to avoid high carbs or simply enjoy cauliflower. It's delicious and easy to prepare while your main curry simmers, and it can be made any day of the week.
