Maunika Gowardhan's spicy cauliflower with chilli and tomato recipe - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Maunika Gowardhan’ s spicy cauliflower with chilli and tomato recipe By You Magazine - October 31, 2021 Simple and a reminder of how, with the minimum amount of ingredients, you can get wonderful aromatic flavours in these vegetarian dishes. Ghee is commonly used in the northwest regions, but you can use vegetable oil if you prefer. Sam Harris SERVES 4 2 tbsp ghee 1 tsp cumin seeds 1 tbsp coriander seeds, coarsely crushed 1 dried mild red chilli 1 green bird’s-eye chilli, slit lengthways (don’t slit all the way through) 150g white onions, finely chopped 6 garlic cloves, finely chopped 1⁄2 tsp Kashmiri chilli powder 1 tsp ground turmeric 160g tomatoes, finely chopped 550g cauliflower, cut into bite-sized florets Salt to taste 5cm ginger root, cut into matchsticks 1 tsp chaat masala Chopped coriander, to garnish Heat the ghee in a heavy- based, nonstick saucepan over a medium heat. Add the cumin seeds, crushed coriander seeds and dried chilli and fry for a few seconds, then add the green chilli and onions. Stir well and soften for 7 minutes. Add the garlic and stir for 1 minute. Now add the chilli powder and turmeric, along with the tomatoes, and fry for 5 minutes as the tomatoes soften. Add the cauliflower florets, season to taste and mix well for 1 minute, stirring to make sure the florets are coated with the masala. Reduce the heat to low, cover and cook for 10-12 minutes until the cauliflower is cooked, stirring halfway through. Turn off the heat and add the ginger matchsticks, chaat masala and fresh coriander. Stir and serve warm with dal, rotis and raita. Buy the book Thali by Maunika Gowardhan is published by Hardie Grant, price £22. To order a copy for £18.70 until 14 November, go to mailshop.co.uk/books or call 020 3308 9193. Free UK delivery on orders over £20. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved