Spring is here and there is an abundance of fresh vegetables in the grocery stores. I picked up a medium sized cauliflower the other day and made a “subzi” out of it for dinner. Subzi (or subji) simply means vegetable dish and it can be used with any vegetable. My cauliflower subzi turned out well and I thought I would share the recipe with you.
For this dish, I suggest that you use fresh ginger and garlic and crush them using a mortar and pestle. Using bottled ginger and garlic from the grocery store changes the taste of this dish completely. Also, make the extra effort to roast and crush whole black pepper and whole coriander seeds to sprinkle on the dish just before it is done. This extra step gives this cauliflower subzi a unique North Indian flavor.
1 medium cauliflower, separated into bite-sized florets
1 cup sliced onion
2 teaspoons crushed garlic (about four or five garlic cloves)
1 teaspoon crushed ginger (about 1/2 inch piece of ginger)
2 small tomatoes, diced
1 teaspoon chilli flakes
2 teaspoons salt
1 teaspoon whole cumin seeds
1 teaspoon coriander powder
1/2 teaspoon turmeric powder
1 teaspoon garam masala
3 tablespoons oil
1/2 teaspoon whole black pepper
2 teaspoons whole coriander seeds
In a large pot, set over moderate heat, add three tablespoons of oil. When the oil is hot, add the sliced onion and cook, stirring frequently, until they are soft. Add garlic, ginger, tomatoes, chill flakes, salt, and cumin seeds. Cook for one minute and then add the coriander, turmeric, and garam masala powder. Stir and cook until the oil separates from the tomato-onion mixture.
Add the cauliflower and mix well, stirring occasionally, to make sure that the cauliflower does not stick to the bottom of the pot. Cook for seven to eight minutes or until the cauliflower is done.
In the meantime, place another small frying pan over low heat and gently toast the black pepper corn, and coriander seeds for three minutes. Remove and cool. Put them in a mortar and pestle and crush them to a coarse grind. Sprinkle the crushed pepper-coriander mixture over the cauliflower. Stir gently, cover the dish with a lid, and turn the heat off. This dish goes well with fresh rotis (Indian bread).