Until then, I've vowed to try my hand at a few more Indian vegetable dishes at home, starting with this cauliflower dish. This is a tasty little dish of toasty cauliflower loaded with spicy Indian flavor. Cumin, mustard seeds, ginger, garlic, green chiles, and cayenne pepper really come together to make for one spicy dish. In fact, my chiles were quite hot and I found that I had to turn on the exhaust to alleviate my coughing. The aromas from this dish reminded me of the Indian restaurant and made me feel like I was capturing the essence of it at home in my kitchen. I can't wait to explore a little more.
Cauliflower with Ginger, Garlic, and Green Chiles
Adapted from Quick & Easy Indian Cooking
by Madhur Jaffrey
2 tablespoons vegetable oil
1/2 teaspoon cumin seeds
1/2 teaspoon yellow mustard seeds
3 cloves garlic, peeled and finely chopped
1 inch piece fresh ginger, peeled and cut into fine shreds
1 pound (4 cups) cauliflower florets
1-3 fresh green chiles, chopped
1 teaspoon salt
freshly ground black pepper
1/2 teaspoon garam masala (*I omitted)
1/8 teaspoon cayenne pepper or to taste
Using a nonstick skillet or wok, add the oil over medium-high heat. When the oil is hot, put in the cumin and mustard seeds. As soon as the mustard seeds begin to pop (this just takes a few seconds), put in the garlic, ginger, cauliflower, and green chiles, all at the same time. Stir and fry for 5 to 7 minutes or until the cauliflower has turned somewhat brown. Now put in the salt, black pepper, garam masala (if using), and cayenne and give the florets a good toss. Put in 1/4 cup water and cover the wok/skillet immediately. Cook for 2 minutes and serve.
Thank you to everyone who took the time to enter the contest!