Sunday, November 17, 2013

Cauliflower and green pepper in exotic spices

I prepared this dish for lunch and it tasted so good; I decided to re-post the recipe.

I recently read that cauliflower is one of those cruciferous vegetables that helps in flushing out the toxins from the body just like broccoli. I had dismissed cauliflower as one of those starchy vegetables that we can do without. Now I use it quite often.

If you can afford organic cauliflower, use them for this recipe. The organic ones are smaller in size but taste better.

1 cup, cauliflower florets
1/4 cup chopped green pepper
1 large tomato, chopped
1 medium-sized red onion, chopped fine
1 Tbsp. ginger-garlic diced and mashed
2 green chillies, finely chopped
1 tsp. cumin seeds
1/2 tsp. turmeric powder
1 tsp. cayenne pepper
2 tsp. garam masala powder
2 Tbssp. chopped coriander
2 Tbsps. extra virgin olive oil
salt to taste


Steam cook cauliflower with 1 tsp. of turmeric powder for 8 minutes. Remove from stove and drain excess water.

Take a pan. Add a Tbsp. of oil. Sputter the cumin seeds first, add the onions and chillies. Sauté for a couple

Add the 2nd Tbsp. of oil, green chillies and garlic-ginger paste. Mix, then add the green pepper and half-cooked cauliflower. Sauté all the vegetables until the cauliflower browns a little.

Finally add the tomatoes, cayenne pepper, garam masala and salt to taste. Add half the chopped coriander. Cook for about 10 minutes. Garnish with the remaining coriander. Serve warm.

Serve with plain basmati rice or Indian breads.

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