Ingredients

• 1 cauliflower, approximately 500 grams, cut into small florets (as they absorb the spices better that way)

• 1 medium sized tomato chopped or 2-3 tbsp. tinned tomato

• 1 tbsp. mustard or other cooking oil

• 1/2 teaspoon Panch Pooran or cumin seeds

• A small pinch of asafoetida

• 1/2 inch piece of ginger, peeled and grated/shredded

• 1 tsp. coriander powder

• 1/4 tsp. chilli powder (adjust to taste)

• 1 tsp. salt

• A squeeze of lemon juice, about 1 tsp.

• 1/2 tsp. Garam Masala powder

• Optional

• 1 tbsp. Fresh coriander leaves, cleaned and chopped.

Instructions

1. Heat the oil in a wok or karahi.

2. Add the Panchpooran seeds and asafoetida, wait until seeds splutter. Be careful not to let them burn.

3. Add ginger. Stir-fry for 10-20 seconds or so, until lightly browned.

4. Add cauliflower florets tomatoes, coriander powder, chilli powder and salt on top.

5. Stir-fry well for 30 seconds or so and then lower the heat to almost minimum.

6. Cover and cook until the cauliflower is cooked through, stirring from time to time. If it is fresh, this doesn’t take long and no extra water needs to be added. Otherwise, sprinkle some water when it looks too dry, just enough to stop it from catching.

7. Sprinkle lemon juice, garam masala and two-third of the coriander leaves on top, stir and mix gently, taking care not to break cauliflower florets.

8. Transfer to a serving bowl and garnish with remaining chopped coriander leaves before serving.

9. Serve hot with Plain Paratha or as part of an Indian meal. Gobhi and paratha combination makes a great winter breakfast, as well as a suitable packed meal, be it for a work lunch, train journey or for a picnic, especially when kept in a hot 'tiffin box'.

Notes

• You can add 1 cup of peas too, if you like. Add fresh ones at the same time as the cauliflower, frozen ones when cauliflower is half cooked. You will have to increase the spices accordingly.

• Chopped tomatoes can also be added at half cooked stage.

• When the cauliflowers are very fresh and young and when you buy them with a few of their green leaves still attached, you can chop these tender leaves and add them to the vegetable. Tender cauliflower leaves can be saved, chopped like green beans and made into a separate curry on their own, see Cauliflower Green Leaves And Stalk Bhaji