Cauliflower Curry, Onion And Garlic Free
Gobhi Phool Matar Rasedar, Bina Pyaz Ki
Mamta Gupta
This is a popular winter vegetable curry from north India, very easy to make and tasty. Contrary to popular belief outside India, you do not need to add onions and garlic to every curry. Here I have made it with peas, but without onion and garlic. You can add a few potatoes if you wish.
If you don't have tomatoes or don't like them, this dish can be made without them. In fact, in India tomatoes are quite expensive during summer months and this dish is very often made without tomatoes. At step 2, add spices, give a quick stir and add potatoes. Then continue as above. Or, stir in a little thick yoghurt or sour cream at the end.
Serves 4-6.
Ingredients
500 gm. cauliflower
For the gravy:
2 tbsp. oil or ghee (oil for vegan)
A large pinch of asafoetida/hing powder (optional)
1 1/2 tsp. cumin seeds 1-2 dry, whole red chillies
2-3 dry, whole red chillies
A pinch of asafoetida or hing powder
Optional
2 bay leaves*
2 large cardamoms* (brown ones)
1-2 small cinnamon sticks* (cassia bark)
A handful of frozen or fresh peas
Other ingredients
1/2 inch piece of ginger, peeled and grated
1/2 tsp. turmeric powder
1 tsp. coriander powder
1/4 tsp. chilli powder or to taste
Salt to taste
2 medium tomatoes chopped or 150 gm. tinned
1-1 1/2 cup water
1/2 tsp. Garam masala
A handful of chopped coriander leaves.
*Whole Garam Masala ingredients
Instructions
Remove cauliflower leaves and cut/break into small florets/pieces. Don't cut the florets too small, they will break up too much during cooking.
Heat oil in a pan and add cumin seeds and whole chillies, asafoetida powder and whole garsam masala ingredients-bay leaves, cinnamon and cardamoms, if using.
When cumin seeds begin to splutter, add tomatoes, other spices and salt. Stir-fry until fat separates or the mass begins to come off the pan.
Add cauliflower and stir fry for a minute or two, until vegetables look well coated and shiny.
Add 1 cup of water, bring to a boi land simmer briskly for 10-15 minutes, until cauliflower is cooked. I often cook it in a pressure cooker, turning heat off, as soon as pressure is built/ for one whistle.
Adjust seasoning and gravy thickness (add more water, if too thick).
Sprinkle garam masala and coriander leaves, mix gently and cover for flavours to infuse.
Serve hot with fresh Chapatties or Parathas.
