A spicy, tasty and simply spiced Indian vegetable side made with cauliflower and tomatoes.
Prep Time5 minutes mins
Cook Time25 minutes mins
Total Time30 minutes mins
Course: Side, Vegetable side
Diet: Vegan, Vegetarian
- 16 oz cauliflower florets (thawed)
- 1 cup tomato puree
- 2 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1 onion (diced)
- 6 cloves garlic (thinly sliced)
- 1 teaspoon ginger (grated)
- 1 teaspoon cumin seeds
- 1 teaspoon cayenne (use more or less if you want to change the amount of heat)
- ½ teaspoon turmeric
- 2 teaspoon vegetable oil
- ½ cup scallions (chopped, or 2 tablespoon cilantro, also chopped)
- Salt to taste
Heat the oil in a skillet
Add the cumin seeds and when they sputter, add the onions and saute until they just begin to brown.
Add the ginger and garlic and saute for a few seconds until the garlic is fragrant.
Add the turmeric, chilli, coriander and cumin powders and stir into the oil.
Add the tomato puree and saute until the tomato turns a few shades darker and begins to express the oil.
Add the cauliflower, stir well to coat the cauliflower with the tomato puree, add salt to taste. When the mixture comes to a simmer, turn down the heat, cover the skillet, and cook about 15 minutes or until the cauliflower is quite tender but not mushy.
Add more salt if needed. Turn off the heat. Garnish with some chopped spring onions or coriander leaves.
Enjoy with some rotis or parathas or some rice and dal.
Calories: 102kcal | Carbohydrates: 18g | Protein: 4g | Fat: 3g | Saturated Fat: 2g | Potassium: 768mg | Fiber: 5g | Sugar: 7g | Vitamin A: 680IU | Vitamin C: 68mg | Calcium: 78mg | Iron: 3mg