Cauliflower Curry With Gravy - Free From Onion, Garlic and Tomato
Phool Gobhi Rasedar, Bina Pyaz, Tamatar Aur Lahsun Ki
Mamta Gupta
These days, most Indian curry recipes, including mine, begin with a trilogy of onion, garlic and tomatoes. But this was not always true. 50 years or so ago, this was not so. Because out of season onions and tomatoes were not accessible to the masses, they were too expensive and often tasteless.
It is in my lifetime that this has changed.
Most curries' now begin with onion, garlic and tomatoes. Even dals tend to have Tarka with onion and tomatoes these days, not really necessary.
I am aiming to go back to some of the old recipe from my parents generation in the coming weeks/months. I will cook meat/vegetable/fish/vegetables and dals without them.
For Dals, look under individual dal recipe, they already have instructions on how to give Tarka without onion and tomatoes.
Serves 2
Ingredients
200gm cauliflower florets, cut into bite size pieces.
Masala mix ingredients
1/2 cup full cream, mature yoghurt, at room temperature, cooking straight from the fridge can sometimes split the yoghurt.
1 tsp grated ginger
1 level tsp. ground coriander seed powder
1/2 tsp. turmeric powder
1/2 to 1 tsp. chilli powder, adjust to taste and heat of the chilli powder you have.
Salt to taste, about 1 tsp.
Other, cooking ingredients
2 tbsp. oil
1 level tsp cumin seeds
1 bay leaf
A small piece of cinnamon stick
1-2 black cardamoms, slightly crushed
2-3 green cardamoms, slightly crushed
3-4 cloves
1 tsp. sugar (optional)
1 cup water (adjust later according to need
1/2 lemon
1/2 tsp. garam masala powder
Fresh coriander leaves, chopped, as per your taste. Roughly 1 tbsp. is enough for me.
Instructions
Cut cauliflower into bite sized pieces. I often break the florets, instead of using a knife. Wash and drain.
Add all Masala Mix ingredients and salt with the yoghurt.
Keep aside at room temperature.
Cooking the cauliflower curry
Heat the oil in a heavy bottomed pan.
Add cumin seeds and all the whole spice. Stir swiftly until cumin seeds crackle. This will take only a few seconds. Dont let the spices burn
Add the spices in yoghurt mix, stir them in.
Keep the heat at low-medium, it is easy to burn spices.
As soon as the oil begins to come off the edges, add cauliflower pieces.
Stir them in gently for a minute, so they are coated well.
Add 1 cup water and bring to boil.
Simmer, covered, for 10 minutes or so, until the cauliflower is tender. Don?t overcook, otherwise it will fall apart.
Taste and adjust seasoning. Add a little sugar and lemon juice if you feel it needs a little sweetness or sharpness. If gravy/sauce looks too thick, add a little more hot water, as per your need.
Sprinkle garam masala.
Cover immediately, to allow flavours to infuse.
Garnish with coriander leaves.
Serve hot with freshly made Parathas or Chapatties or Tandoori Roti or Nan or as part of an Indian meal .
