Gobhi ki Sabzi

I consider cauliflower one of the fastest vegetables to make in terms of preparation time. It has been a long time since I saw those worm laden flower heads. So, it is that much less time. And I think it is one of those forgiving vegetables too. You don’t have to worry about chopping evenly. Whatever you do, it seems like you always end up with florets anyway. This is a fairly standard recipe, not very complicated. My super simple recipe will come up soon as we do eat cauliflower very often in season. For now, here goes:

1 Medium Cauliflower, cut into florets

1 Onion, sliced
¼ tsp Turmeric Powder
1 tsp Chilli Powder

1 tsp Ginger paste
1 tsp Coriander Powder
1 tsp Garam Masala
1 tbsp Oil

1/4 tsp Cumin Seeds
¼ tsp Asafoetida
Salt to taste

Heat oil in a kadhai and add the cumin and asafoetida. When the cumin crackles, add the onions and fry for 2-3 minutes. Add the turmeric powder, chilli powder, coriander powder and ginger paste. Fry the entire mixture for 2-3 minutes. Add the cauliflower and the salt and fry for another 2-3 minutes. Cover and cook for 15 minutes. When done, add the garam masala and cook for a minute before serving.

This goes to Mythreyee of Paajaka as she hosts this month's edition of JFI: Cauliflower. I'm also very tempted to send this over to Aparna as she hosts this month's FIC: Orange. I hope she accepts it.