Indo Thai Cauliflower Curry Recipes

Steps:

• Cut the cauliflower into tiny florets.
• In a large skillet over medium heat, stir-fry ginger puree and turmeric for 2 minutes, adding a few drops of water if mixture begins to stick.
• Add chili, and/or red chili powder, and cilantro, stir-frying an additional 2 minutes.
• Add cauliflower and cook for 5 minutes, adding a teaspoon of water if mixture starts to dry.
• Add remaining ingredients and 4 tablespoons water.
• Stir for 3-4 minutes, then reduce heat, cover pan, and cook, stirring occasionally, for 40 minutes more or until cauliflower is fork-tender.

Steps:

• In a glass bowl, combine half of the oil and cauliflower.
• Cover with a lid and microwave on HIGH for 4 minutes.
• Remove and keep aside.
• In the same bowl, combine green peas with 2 tbsp water and microwave on HIGH for 1 minute.
• In another glass, combine the remaining oil, bay leaves and the prepared paste and microwave on HIGH for 2 minutes.
• Add the tomato paste,curds,cauliflower,green peas,sugar,celery,1/2 cup of water and salt and microwave on HIGH for a further 4 minutes till the veggies turn soft.
• Serve hot.

Steps:

• Cut the cauliflower into bite-sized florets.
• Heat oil on medium high heat in a large pan or wok and add the cumin seeds.
• When they start to make a noise, add the asafoetida and stir for a few seconds.
• Add the chopped onions and saute till they turn clear.
• Put in the ginger and garlic pastes and fry till lightly golden.
• Add the chilli and turmeric powder and fry for a minute.
• Add the cauliflower, salt and tomatoes and mix well.
• Cover and cook till the cauliflower is done.
• Add the chopped coriander leaves and the garam masala and mix well.
• Taste and add salt if needed.
• Serve with freshly cooked rice.