Punjabi Cauliflower Sabzi
1 medium cauliflower or 2-3
small heads 4 tablespoons olive oil 1 teaspoon mustard seeds 1 cup minced onions 1 teaspoon minced garlic ½ teaspoon ground turmeric 1½ teaspoon salt
1 teaspoon chili powder
1 cup crushed tomatoes
(canned)
2 tablespoons unpeeled
grated ginger
1 teaspoon garam masala Chopped cilantro leaves, for
garnish Instructions: Cut the entire cauliflower into 2-inch florets and pieces. Cut the green stem parts very finely and set aside separately. The only inedible part of the cauliflower is the core that will need to be discarded.
In a shallow sauté pan, heat the olive oil, and when it is just shy of smoking, add the mustard seeds. They will pop the sizzle, and within 2-3 seconds, add the minced onion and minced greens you may have from the cauliflower. Cook on medium to high heat until the onions are translucent or just lightly brown then add the garlic, cauliflower, turmeric and salt. Continue cooking on high heat for another 7-8 minutes — the cauliflower will first sweat then begin to take on some color.
Next add the chili powder, tomatoes and ginger, lower the heat and cover the saucepan. Let the cauliflower cook for another 5-7 minutes. Sprinkle the garam masala on top and turn the heat off to let the sabzi rest. The cauliflower should be fork tender.
Gently mix the cauliflower and garnish with cilantro and serve.
NOTES & VARIATIONS
• “Sabzi” is a Hindi word simply meaning cooked vegetables — however, in the dictionary of an Indian, this always includes spices.
• If using fresh tomatoes, get ripe ones and use two cups. If using canned, Mutti crushed tomatoes is a brand I highly recommend.
• In the absence of a good skillet, the cauliflower can be roasted in the oven at 350 degrees for 25-30 minutes and added to the oniontomato masala. If making a larger quantity, I recommend roasting the cauliflower separately for better flavor.
• Garam masala is a blend of ground aromatic spices often sold at spice stores — you can replace with a combination of ground cinnamon, cardamom, clove and nutmeg.
Makes 3-4 servings