Quick Cauliflower Bhaji From Madhur Jaffrey Recipes

Steps:

• put oil in wok and set over medium high heat. when it's hot, add cumin and mustard seeds. as soon as mustard seeds begin to pop, add garlic, ginger, cauliflower, and green chiles all at the same time. stir and fry for 5-7 minutes or until cauliflower has turned somewhat brown.
• now add salt, pepper, garam masala, and cayenne and give florets a good toss.
• put in 1/4 c water and cover the wok immediately. cook for 2 more minutes.

Steps:

• Dry fry mustard and cumin seeds over medium heat in none stick pan or wok until they pop.
• Add the onions and garlic and 1/3 cup water until softened.
• Add the chili,turmeric, ground coriander, fennel, curry powder (or garam masala).
• Add the cauliflower and potatoes and 2/3 cup water.
• Cook for 5 minutes stirring occasionally.
• Add yogurt.
• Reduce heat, partly cover and simmer for 10-15 minutes until the vegetables are tender.
• Add peas and cook for 5 minutes Garnish with coriander leaves and serve.

Steps:

• Heat the oil in a saucepan. Cook the onion for 10 mins until soft, then add the ginger, garlic, turmeric, cumin and curry powder. Cook for 1 min more. Stir in the tomatoes and sugar. Add the cauliflower, potatoes and split chilli, seasoning to taste. Cover with a lid and gently cook for a good 30 mins, stirring occasionally, until the vegetables are tender - add a drop of water if you need to, but it is meant to be a dry curry.
• When the vegetables are cooked, remove the chilli, if you like, stir in a squeeze of lemon juice and scatter with coriander. Serve with your choice of Indian bread and a dollop of yogurt.

Steps:

• Put the coriander, cumin, tumeric, cayenne and salt into a small bowl. Add four tablespoons of water and mix. Set aside. Pour the oil into a large lidded pan and set over medium high heat. When the oil is hot, add the mustard seeds, cumin seeds and chilies. As soon as the mustard seeds begin to pop, a matter of seconds, put in first the ginger and then the cauliflower. Fry the cauliflower, stirring at the same time, for about two minutes, or until it picks up some brown spots. Reduce the heat to low. Stir in the spice paste, cover, and continue to cook for about six minutes. Stir in the tomatos. Replace the lid and cook for a further six minutes or until the cauliflower is just tender.