Cauliflower Onion Curry

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Cauliflower Onion Curry

 

1 small head cauliflower cut into florets

1 large onion sliced or chopped finely

1 teaspoon brown mustard seeds

4 hot green chillies chopped finely, jalepeno, serano, thai or the ones

available in the indian grocery stores

a pinch of turmeric powder

2 teaspoons Garam masala powder

2 teaspoons cayenne pepper powder

2 tablespoons of vegetable oil

2 to 3 teaspoons salt or according to individual taste

 

Heat the pan and add the vegetable oil.

When the oil is hot add the optional mustard seeds.

After they crackle and pop (make sure to cover the pan while they pop so they

don't splatter everywhere) add the green chillies and give it a quick fry.

Add the onions and fry few times till it starts to reduce and become

transparent. Make sure to keep frying or it will turn brown and give a burnt

smell. Instead of this you could even give it a fry or two and later allow it to

cook with the cauliflower florets.

Add the cauliflower florets, turmeric powder and the salt.

Mix everything well and add 1/2 a cup of water and cook half covered till the

florets are cooked. Do not overcook or cook till mushy. Keep checking and

stirring often and add water if necessary to cook the florets.

Lastly after the florets are cooked add the garam masala powder and the cayenne

pepper powder and give it a good stir so it mixes in well and remove from heat.

Note: The cauliflower florets can also be steamed and added. Then there is no

need to cook the cauliflower. Vegetables like tomato, peas and potato can also

be combined with the florets and made into a curry. Tomatoes need to be added

after frying the onions and fried till it shrivells before adding the

cauliflower florets.