Bengal Cauliflower in Masala Sauce

No longer pigeon-holing Indian food to a bowl of curry, savvy American diners are becoming as versed as masalawalas (spice sellers) in Old Delhi, discovering the cuisine's culinary splendors as well as its regional subtleties. Try out this Bengal Cauliflower in Masala Sauce recipe.

Serves: 6

3 tablespoons vegetable oil

1 tablespoon panch phoron

1 cup yellow onion, finely chopped

2 large garlic cloves, peeled and thinly sliced

1/2 teaspoon red pepper, crushed

1/2 teaspoon turmeric

1/2 cup coconut milk

1 teaspoon garam masala

1 pound plum tomatoes, peeled and cut into 1-inch wedges

1 small cauliflower (about 1 1/2 pounds), trimmed and cut into 1 1/2-inch pieces

Coarse salt Juice of 1/2 lemon

4 tablespoons cilantro, chopped

1. In a large frying pan over medium-high heat, warm the oil. When hot, add panch phoron. Fry until mustard seeds pop and spices are lightly colored, about 1 minute. Add onion and cook, stirring occasionally, until lightly browned. Stir in garlic, crushed red pepper and turmeric. Cook for 1 minute.

2. Add coconut milk, garam masala, tomatoes, cauliflower and salt; mix well. Lower heat and cook, covered, until cauliflower is tender, about 10 minutes. Uncover and continue cooking until excess moisture evaporates and vegetables look glazed. Sprinkle with lemon juice and cilantro. Serve hot, at room temperature, or cold from refrigerator.

0 comments