These vegetarian dishes are simple and remind us how you can create wonderful aromatic flavours with very few ingredients. Ghee is a common ingredient in the northwest, but you can also use vegetable oil if desired.
2 tbsp ghee
1 tsp cumin seeds
1 tbsp coarsely crushed coriander seeds
1 dried mild red chili
1 green bird’s-eye chilli, slit lengthways (don’t slit all the way through)
150g finely chopped white onions
6 garlic cloves, finely chopped
½ tsp Kashmiri chilli powder
1 teaspoon ground turmeric
160g tomatoes, finely chopped
Cut into bite-sized florets from 550g cauliflower
Salt to taste
5cm ginger root, cut in matchsticks
1 tsp chaat masala
To garnish: Chop coriander
- Heat the ghee over medium heat in a heavy-based nonstick saucepan. Add the cumin seeds and crushed coriander seeds. Stir fry for a few second, then add the green chili and onions. Stir well, and allow to soften for 7 min. Stir in the garlic and continue to stir for about 1 minute. Stir in the chilli powder, turmeric, and tomatoes. Fry for 5 minutes until the tomatoes become soft.
- Add the cauliflower florets to the bowl. Season with salt and pepper. Mix for 1 minute, stirring occasionally to ensure that the masala is evenly distributed. Reduce heat to low and cover the pan. Cook for 10-12 minutes, stirring halfway through.
- Turn off the heat. Now add the ginger matchsticks. Chaat masala, fresh coriander and salt. Stir and serve warm with dal and rotis or raita.