Indian Inspired Cauliflower Kadhai Food

INDIAN-INSPIRED CAULIFLOWER KADHAI

Steps:

• In a small frying pan, gently dry-roast the spices for the kadhai masala, stirring often to avoid any burning. Once the coriander seeds have colored a little, pour everything into a spice blender (or mortar and pestle) and grind to a powder.
• Heat the oil in a large non-stick pan, add the onion and cook until golden.
• Put red curry paste and ground Kahdai spices in and stir well.
• Add the ginger and garlic and saute for 1 minute.
• Add the blended tomatoes, turmeric, and salt. Cook over a medium-high heat until the mixture has completely reduced and releases the oil back into the pan.
• Stir in the potato and carrot, cover and cook gently for 5 minutes.
• Add the cauliflower florets and boiling water. Return to the boil, Cover and cook for another 15 minutes or until the vegetables are just cooked.
• Add the peas for the last couple of minutes.
• Add the garam masala and fenugreek leaves to the pan and give it a stir.
• Take off heat sprinkle over, with the cream and basil.
• Adjust for seasoning and serve.

INDIAN ROASTED CAULIFLOWER

Steps:

• Preheat the oven to 400 degrees. Drizzle 1 tablespoon of the oil onto a baking sheet. Sprinkle on the turmeric. Spread the cauliflower on the pan in one layer. Drizzle with the remaining oil. Add the salt and several grinds of pepper. Mix with your hands to coat the florets.
• Roast for 20 minutes. Stir the cauliflower, roast 5 minutes and stir again. Continue roasting until the cauliflower is almost soft and some tips are dark brown, about 5 minutes longer. Cool the cauliflower on the pan. Serve warm or at room temperature.

GOBI ALOO (INDIAN STYLE CAULIFLOWER WITH POTATOES)

Steps:

• Heat the oil in a medium skillet over medium heat. Stir in the cumin seeds, garlic, and ginger paste. Cook about 1 minute until garlic is lightly browned. Add the potatoes. Season with turmeric, paprika, cumin, garam masala, and salt. Cover and continue cooking 5 to 7 minutes stirring occasionally.
• Mix the cauliflower and cilantro into the saucepan. Reduce heat to low and cover. Stirring occasionally, continue cooking 10 minutes, or until potatoes and cauliflower are tender.

INDIAN CAULIFLOWER

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Cut off most of the cauliflower's stem and place the whole head in a baking dish.
• Heat two tablespoons of oil and turmeric together in a small frying pan. Brush the cauliflower head with the oil and turmeric mixture.
• Bake the cauliflower for 30 minutes.
• While the cauliflower is cooking heat two tablespoons of oil in a frying pan, mix in the minced onions and saute until the are a medium brown color. Add the pureed tomatoes, garlic powder, garam masala and salt. Let this mixture simmer for 10 minutes.
• Arrange lettuce leaves on a serving plate. Place the cauliflower on top of the lettuce. Pour the tomato curry over the cauliflower. Serve hot.

INDIAN CAULIFLOWER & POTATOES

Steps:

• Combine garam masala, Ground coriander, chili powder, ground turmeric, ground cumin, and salt together in a small bowl. Set aside.
• Cut cauliflower and potato into medium sized cubes and thoroughly wash it. Put in bowl. Set aside.
• Heat oil in a frying pan / kadai. Add green chilli, ginger garlic and stir for few seconds.
• Add chopped onions and fry over medium heat until light golden brown.
• Add coconut milk, spice mixture, and the cauliflower and potato. Stir well. Cook uncovered for five minutes Cover the pan / kadhai and cook over medium heat until tender. Occasionally stir it to prevent sticking to the bottom.
• ENjoY.