What do you do if your supermarket delivers a cauliflower that looks promising but when your remove the leaves, turns out to have a dolly sized head? Well, first I vow not to get my caulis delivered anymore (stupid store shoppers), and then put my thinking cap on, peer into the fridge and come up with a new recipe that worked out remarkably well. I hope you enjoy it too.
The preparation of the veg looks like a faff but trust me, it took less than 5 minutes.
- 2 tbs ground nut oil
- 1/2 tbs ghee (optional)
- 1 large dried bayleaf
- 1 tsp cumin seeds (jeera)
- 180 g onion diced finely
- 1 tbs grated ginger
- 1 green chili chopped finely
- 6 peppercorns
- 200g cauliflower(this was my silly doll’s head. If you have a full head, use it all)
- 200 g mini new potatoes (if you don’t have mini don’t worry but do not substitute with non new potatoes)
- 200g mini portabella mushrooms (about 9 mini mushrooms or 3 large flat mushrooms)
- 1 tsp chili powder (lal murcha)
- 1.5 tsp salt (nimak)
- 1/2 tsp turmeric (hurder)
- 1 tsp cumic / coriander seed powder (dhana jeeru)
- Lemon juice to taste
- 2 firm red tomatoes cut into quarters
- Coriander to garnish
- Cauliflower: cut this in small florets and then blanch. To blanch you boil your kettle, fill a large pan with the boiled water and let the cauliflower sit in it for 5 minutes. This slightly softens the veg. With a spoon carefully lift the cauliflower from the hot water and put aside. Don’t ditch the water as you need for the next step
- Potatoes: Scrub your new potatoes, if they are large cut them into 1/2 inch pieces and put them into the hot water to par boil – that is they are still firm but a knife should be able to slip in easily.
- Mushrooms: wipe the dirt off and slice thinly. I wanted to remove some of the moisture so I decided to sweat the mushrooms. Pour a tsp of oil into a frying pan and then throw in the mushrooms. Keep stirring and you will see lots of water/steam start to emerge. Pour this water out and set mushrooms aside.
- In a large pan, heat the oil and ghee
- Add cumin seeds and bayleaf. When the seeds start to sizzle and brown slightly, add the onions and cook over a medium heat for about 5 minutes stirring frequently
- Add the ginger, chilies and peppercorn then cook for 1 minute
- Throw in the cauliflower and new potatoes. Stir for 2 minutes
- Add the mushrooms and spices. Combine all very well and then turn heat down to low, cover the pan with a lid and cook for 10 minutes. Stir every few minutes to stop it sticking to the bottom
- When the cauliflower and potatoes have softened so that you can easily slip a fork in add lemon juice to taste and the quartered tomatoes.
- Cook for a further one minute ONLY. Turn off and let it cool slightly.
- Garnish with the chopped coriander and serve with plain basmati rice