Curried Cauliflower (Gokki Ki Sazbri)

Course : Curry
Serves: 1
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1/2 cup vegetable oil
1/2 teaspoon black mustard seed
1/2 teaspoon cumin seeds
1 tablespoon scraped finely chopped ginger root
1/2 cup finely chopped onions
1 teaspoon salt
1/2 teaspoon turmeric
2 pounds cauliflower
1 small fresh ripe tomato
1 medium fresh hot green chile -- washed seeded and finely chopped.
1/2 teaspoon ground cumin
1/2 teaspoon sugar
2 tablespoons finely chopped fresh cilantro
1 tablespoon melted ghee

Preparation / Directions:

* If u are using potatoes, cut them into small slices or microwave them first), washed, trimmed and cut into small florets, dried thoroughly with paper towels. In a heavy, large(15"diameter) frying pan, heat the oil until a haze forms. Stir in mustard seeds, cumin seeds, ginger and onions. Cook stirring constantly for 1 min, add salt and turmeric, and continue stirring for 3-4 minutes. Drop in cauliflower(or other veggie), and turn the florets until all are evenly coated with the onion mixture. Then stir in tomato, chile, ground cumin, sugar, and 1 tbsp of the cilantro. Reduce the heat to low, stirring constantly until cauliflower is tender, but still intact. To serve, spoon the contents of pan onto a platter, and sprinkle the top with the melted ghee and remaining cilantro. Note: You can also use squash, or potatoes, or anything else that is starchy in place of cauliflower! I have tried all and they all taste great. From Time/Life Recipes of the World: India

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