Jeera/Cumin Cauliflower

This is a mild and creamy Jeera Cauliflower curry. This recipe is easy to prepare and suitable for vegetarians and vegans. 





Jeera/Cumin Cauliflower

Ingredients

1 Medium-Sized Cauliflower, break into small florets & blanched
2 Tbsp Vegetable Oil
¼ tsp Cumin/Jeera Seeds
2 Green Cardamom Pods
1 Medium Yellow Onion, chopped
1 Tbsp Garlic Paste
1 Tbsp Ginger Paste
¼ tsp Ground Turmeric
1 tsp Ground Chili or Paprika
½ tsp Ground Masala
1 tsp Ground Black Pepper
½ tsp Ground Cumin
½ tsp Ground Coriander
½ Cup Coconut Milk
¼ Cup Water
4 Tbsp Fresh Coriander, finely chopped
3 Green Chilies, chopped
Sea Salt, to taste

Method

Put the oil in a wok or frying pan and set over medium-high heat. When hot, add cumin/Jeera seeds and cardamom pods. As soon as you can smell the spices-– this takes just a few seconds – mix in onion and stir-fry until light golden brown in color. Then add the, turmeric, chili, garam masala, black pepper, ground cumin, and ground coriander. Stir the mixture until fragrant, and then add the garlic and ginger paste. Mix, toss in the cauliflower and stir-fry for a minute or until well combined. Then add the fresh coriander and green chilies. Give it another stir, then pour in the coconut milk and water, and bring it to a boil. Stir, and season with sea salt. Serve warm with some steamed rice.