Cauliflower Bhaji/Sabji With Minimum Spices
Phool Gobhi ki Saadi Sabji
Mamta Gupta
Contrary to popular belief, Indians do not eat highly spiced food all the time. This is a simple yet delicious dish, specially served with freshly made Parathas. It is suitable for young children.
Serves 4
Ingredients
500 gm. cauliflower, broken into florets
1 tbsp. oil
1/2 teaspoon cumin seeds
A small pinch of asafoetida powder
1/2 inch piece of ginger, peeled and grated
1 teaspoon coriander powder
1 tsp. salt
1 small cup or 4 tbsp. tomato passata (pureed and sieved tomatoes)
1 tablespoon coriander leaves, cleaned and chopped.
Instructions
Heat the oil in a wok or karahi.
Add the cumin seeds and asafoetida and wait until seeds splutter. Be careful not to let them burn.
Add ginger and sliced onions. Stir-fry until lightly browned.
Add the cauliflower, coriander powder and salt. Stir-fry thoroughly for 30 seconds or so and then lower the heat to almost minimum.
Cover and cook until cauliflower is partly cooked, stirring from time to time. If the vegetables are fresh, no extra water needs to be added. Otherwise, sprinkle some water when it looks too dry, to stop it from catching.
Add tomato paste, stir and cook covered until tender.
Garnish with chopped coriander leaves before serving.
Serve with Parathas.
Cauliflower bhaji and parathas make a great winter breakfast.
