Cauliflower with Five Spices
Ingredients
- 4 -5 tablespoons oil (I use much less) ⓘ
- 12 teaspoon cumin seed ⓘ
- 12 teaspoon fenugreek seeds ⓘ
- 12 teaspoon mustard seeds
- 12 teaspoon anise seed ⓘ
- 12 teaspoon nigella seeds ⓘ
- 1 large cauliflower, washed and cut into florets
- salt ⓘ
- red chili powder (I use 1 tsp of chilli but we like spicy food) ⓘ
- 12 teaspoon turmeric ⓘ
- 5 -6 cloves garlic, pounded roughly ⓘ
- 1 teaspoon ground ginger or 1 teaspoon sliced ginger
- 3 tablespoons yoghurt
- 2 tablespoons fresh cilantro leaves, finely chopped
Instructions
- Heat the oil in a deep pan.
- Drop in all seeds at once.
- Cover till they stop spluttering Add the cauliflower Stir gently to coat with the tempered oil.
- Cook 5 minutes Add the salt, chilli powder and turmeric.
- Traditionally this dish uses a lot of turmeric I have toned it down to 1/2 tsp you can do so further.
- Cover and cook till the vegetable is half done.
- Add the garlic and cover and cook till 3/4ths done.
- Add the ginger and stir.
- Then add the curd and cook till fully tender.
- (I like it a little crunchy but traditionally the vegetable is tenderised totally) Garnish with the cilantro before serving.
Nutrition & Diet Analysis (per serving)
724
kcal
36% DV
Protein
Fat
Carbs
Diet fit
High-protein
High-fiber
Contains
Milk
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).