Wednesday, June 3, 2015

Cauliflower Bhaji/Indian Style Cauliflower and Potato

This recipe is delicious.  It was given to me by an excellent cook that I regard highly.  If you want to re-create the Indian restaurant experience in your own home, give this recipe a try.  It does not disappoint.  Keep in mind, if you are using a large cauliflower, you'll need to up the amount of each spice slightly. 

Cauliflower Bhaji
Makes 4 side dish sized servings

One small head of cauliflower, about 1.5 quarts, chopped into even, bite-sized pieces
One medium sized potato, peeled, cooked and chopped into small chunks
1 tbsp canola oil
A pinch of asafoetida (hing)
1/4 tsp turmeric
1/2 tsp cumin seeds
1/2 tsp coriander powder
1/4 tsp cayenne powder (or to taste)
1/2 tsp amchoor
1/8 tsp garam masala
1/2 tsp salt
A small handful cilantro leaves, finely chopped


1.  Cook the cauliflower pieces.  This can be done by steaming, boiling, or microwaving.  I'm usually in a rush and often end up microwaving as it only takes about 3-4 minutes to cook the pieces.  The ideal "cooked" cauliflower piece is tender but still has a bite to it.   Play around with this to get it right - it will depend on different factors, for example, how powerful the microwave is, or how large or small one considers "bite-sized" to be.
2.  Heat the oil in a wide bottomed pan.  Add the cumin seeds and allow them to sizzle and become aromatic.  Add the turmeric and asafoetida. 
3.  Immediately add the cooked cauilflower pieces and cooked potato chunks.  Stir until spices evenly cover cauliflower and potato.
4.  Sprinkle evenly over the mixture - coriander powder, cayenne powder, amchoor, garam masala and salt.  Stir thoroughly over the heat until well combined.
5.  Add the cilantro and stir until evenly distributed.  Serve!