Cauliflower

Ingredients

  • 400g cauliflower, broken into small florets
  • 2 medium tomatoes, chopped
  • 1 ½ teaspoons oil
  • pinch of asafoetida
  • ½ teaspoon cumin seeds
  • 1 teaspoon ginger paste
  • 1 green chill, chopped
  • ¼ teaspoon Kripa Turmeric 
  • 1 teaspoon Kripa House Blend No. 27
  • 1 teaspoon Kripa Garam Masala No. 24
  • 1 tablespoon fresh coriander, chopped
Methods
  1. Heat the oil in a heavy-based pan; add asafoetida, cumin seeds, ginger, chilli, turmeric and
    chilli powder and mix.
  2. Add tomatoes and cauliflower, salt to taste and put in a ¼ cup water. Cook covered on a
    medium to high heat, stirring occasionally until the water dries up or the cauliflower is cooked.
  3. If the cauliflower is sticking to the pot add a little water.
  4. Add garam masala and coriander, mix well. Simmer for a few minutes.
    Serve hot.
    Variations: Cauliflower and peas – add 300g cauliflower with 100g fresh or frozen green peas.
    Substitute cauliflower with mushrooms, potatoes or cabbage