Photo by Annabel Langbein Media
Variations of this curry, made with different seasonal vegetables, are standard daily fare in northern India in the spring and autumn. This version comes from the orphanage in Jaipur where our daughter Rose worked as a volunteer.
|1||Red onion, coarsely chopped|
|3||Garlic cloves, crushed|
|3||Tomatoes, coarsely chopped|
|1||Green chilli, coarsely chopped|
|3 Tbsp||Neutral oil|
|1 tsp||Cumin seeds|
|1½ tsp||Chilli powder, or to taste|
|1 tsp||Ground coriander|
|1 tsp||Garam masala|
|1 pinch||Hing powder, asafoetida|
|1||Cauliflower, cut into florets|
|1 cup||Coriander leaves, torn, to serve|
- In a blender or food processor, whizz onion, garlic, tomatoes and chilli (this is called the gravy). Heat oil in a large pan and cook cumin seeds over medium heat until fragrant (about 1 minute).
- Add gravy to pan with chilli powder, ground coriander, garam masala, salt, turmeric, asafoetida (hing powder) and water. Simmer over medium heat until oil starts to come to the top of the sauce (10-15 minutes).
- Add cauliflower florets and stir to combine. Cover and cook until cauliflower is just tender (8-10 minutes). Check seasonings, stir through half the coriander leaves and top with the other half to serve.