It is always a pleasure to cook meals with poignant memories.Memories which make you plunge into years when you saw curries being simmered on low heat and flat breads fluffing up on stove top.For me,recipe books do not matter, what I saw with eyes and sniffed with nostrils sitting on the kitchen counter while mom cooked does.The recollection of all those treasured times makes the experience of cooking and eating food all the more satisfying.Those times, feelings and food are so fresh knit in my heart even a decade after.
Mom would have not passed me a single page of written recipes but she has transmitted me the art of accurately eyeballing spices,supposition of when heat settings on stove need to be varied and a very important skill to make delicious food-that of tasting while cooking.Sitting on the kitchen counter, I saw that she kept a set of 4-5 disposable spoons by the side of counter.She never rushed.She didnt start tasting as soon as she tipped ingredients into the pot.I think she had a sort of counter in her mind which kept track of each pot on the stove.She knew when the contents would have developed enough flavors to taste them and can be adjusted.I picked this habit from her.I also tend to taste food while cooking. It makes a lot of difference and lessens surprises at the end.Do you taste as you cook?
In those times, vegetables like cauliflower and pea pods were not available round the year.The concept of frozen vegetables hit the indian produce scenario quite late.There was something new about the taste of winter or summer vegetables when they appeared in the market.We used to have those sunday or monday bazaars, sort of weekly farmer’s markets when mom used to go and pick up her weekly quota.She used to come back, segregate the vegetables in order of cooking them during the week, wash each leaf or piece, wiped them individually with cloth and store them.I m sure if she ll see the way I store my veggies,she will be disappointed.
Cauliflower is one vegetable I can’t imagine eating without spices.It is a staple in my house.I have this undying desire to make it in a different spice blend everytime.This time around the inspiration were the ingredients of the popular indian condiment,green chutney.You can see my recipe here.This is a flavorful cauliflower & peas preparation with yogurt, mint and fresh chillies.You can make this dry curry with potatoes also.Cauliflower is a vegetable which slows your metabolism so I always add an indian spice called ajwain/carom seeds which are a digestive aid.Be a little careful when using these seeds, a little go a long way.For me, cauliflower curry is incomplete without ginger, it lends so much flavor.The result was wonderful dry curry with loads of fresh flavors.You can serve it with flatbreads, insert inside pita pockets or even spread it on a pizza base with cheese on top.Leftovers taste great.I always end up serving red lentils & steamed basmati rice whenever I make cauliflower curry.Thats how we enjoyed it this time around too.Below is the recipe.
Ingredients: {Serves 2-3 }
- 1 medium cauliflower cut into florets [about 1 1/2 cups]
- 1/2 cup frozen/fresh peas
- 1/4 cup plain greek yogurt
- 7-8 fresh mint leaves
- 2 fresh chillies [you can use thai/jalapeno or any other variety you like and adjust the quantity as per taste]
- 3 tbsp oil [use mustard/canola /olive]
- 2 tsp cumin seeds
- 1/4 tsp carom seeds [ajwain]
- 1 tbsp ginger julians
- 1/2 tsp turmeric
- 1/2 tsp garam masala
- 1/2 tsp amchoor [dry mango powder] {substitute with fresh lime juice}
- salt to taste
Method:
- Cut and discard the stems of cauliflower and thoroughly wash it.Pat dry and cut into florets.Thaw the peas if using frozen.
- Tip in yogurt, mint leaves and chilli into your blender and make a smooth paste.You may add few tablespoons of water while blending if needed.Set aside
- In a heavy bottomed khadai/wok/pot with a lid tip in the oil on high heat.Let the oil heat up till you see ripples on the surface.Note:In case of using mustard oil,you will have to heat the oil till it starts smoking slightly.
- Once oil is heated up,reduce the heat to medium, wait for 1 minute and temper the oil with cumin and ajwain[carom] seeds.As they start to crackle,add the ginger julians and saute on medium heat for 2 minutes.
- Next add the turmeric powder along with yogurt-mint paste and saute on medium heat for about 5 minutes with continuous stirring.
- Add the cauliflower florets along with salt and increase the heat to high.Stir, till all the florets are covered with the spices.About 3 minutes.
- Reduce the heat to low and cover the pot with lid.Let the cauliflower cook in its own juices till it becomes just tender and not mushy.Note: The cooking time will depend on the size of florets.Adjust time accordingly.For the floret size you see in pictures,it took me about 12-15 minutes on low heat. Another thing to note is that sometimes the cauliflower variety is dry so it wont release enough juices to cook it up.You will need to add water in that case.Start with few tablespoons of water at first and add more if needed later.
- Once the florets are tender,add the peas,cover again and let cook for 5 minutes on low heat.Again if you like a bite to your peas,reduce the cooking time.
- Once the peas are soft, increase the heat to high, add the garam masala and amchoor[dry mango powder] and saute the curry for 3-4 minutes.
- Remove from heat and serve warm.
Food is also connected in my mind with beautiful memories of my now passed grandparents and my mother. She never has a written recipe and always cook having everything in her mind. That’s why every meal is never exactly the same as the last one. that is the reason why i am never bored eating the same food again and again. Because everytime is slightly different. This spicy cauliflower looks a perfect way to remember your childhood days!
Oh wow!!! So simple and yet such a delectable recipe. You have shot the curry very elegantly
This is great, I love cauliflower in so many ways and this is a great recipe to spice it up.
This is one of my very favourite dish. Cauliflower is a wonderful vegetables, and my friend used to make this dish for me (the spices might be different). Thanks for the recipe!
Yum, really nice flavours! And cauliflower is just so yummy!
Avery healthy and innovative looking cauliflower dish dear. Great to know such a wonderful recipe from you.
Deepa
Hamaree Rasoi
Tanvi..this looks amazing. And such fresh cauliflowers!
The curry is looking amazing…I never tried cauliflower with yogurt and mint…would love to try this…and I too taste while I cook.
I always taste as I cook … I sniff .. I keep checking .. I cannot follow recipe or measurement unless I am baking something for the first time. I had made matar gobi sometime back but I really liked your version. The mint ginger and yogurt sombinations sounds awsm. Will try this next time!
Oh i love the flowery shaped bowl and i can never cauliflower so beautifully i end up killing them! like the addition of mint and yogurt! shall give a shot soon! and yes i do taste while cooking sometime i do get confused after too much tasting
foods always brings some memories. adding mint and yogurt will infused the usual gobi matar with flavours. loved your recipe and the pics are great.
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I miss cauliflower. My mom has many repertoire of cauliflower as an ingredient but I realized I don’t have any good one. I’ll be keeping this as one of my collections! Mint and gingers – so refreshing! I must try.
Oops I mistakenly hit enter. Sorry – I had a question. Do we absolutely need carom seeds? That’s the only one I don’t have…
My fav combo, wonderful bowl of delicious gobi mattar..
Cauliflower is a staple in my house too
Love the beautiful click, Tanvi! Yes the memories associated with food makes them more pleasning & appetizing.
This is a delicious way to prepare cauliflower, which is one of my fav veggie!
I always taste the food while cooking and usually end up with nearly a dozen of spoons to wash!!
this sounds SO good. maybe even my cauliflower-hating BF will like.
saving to http://cookmarked.com until I get brave! lol.
I love the lovely green tinge the cauliflowers adopted, beautiful
I absolutely adore cauliflower, it is delicious. So you know I enjoyed reading this recipe Tanvi. You always have the best flavors.
Loved reading this post-I learned a lot of cooking from my mom as well.
I agree a little goes a long with with ajwain and ginger and cauliflower go so well together. My husband loves gobi and every time we go grocery shopping together he makes me buy gobi. hehe.
Lovely photos and dish.
I must confess that I am not a big fan of cauliflower…but you intrigued me with all the spices, yogurt, ginger and mint…would have to try it…Nice pictures! Have a great week Tanvi
Tanvi,
gobi mattar looks awesome delicious.
I love recipes like this.. simple and delicious
this looks soo good! one of my favorite veggies is cauliflower… but my favorite way is to eat is steamed with no seasoning!
heheh. i think my palate is bland!
I really love the idea of cooking by taste rather than recipe! These cauliflower and peas look absolutely delicious. Perfectly spiced!
Tanvi I couldn’t think of a better thing to do with a cauliflower, using these flavours & spices would really make it wonderful, I’m so putting this dish on my list of ‘must do’ (as between you & me, I’m not such a big fan of the humble cauliflower without dressing it up lots). I am a real taster as I cook, its the only way to get the seasoning just right & in a lot of ways I think I’m like you, I grew up with a Mom who is an awesome cook & its still a bit of shock to hear so many people simply don’t cook or put much effort into what goes in their mouths. I can just see you sitting there on the counter watching your Mom. Have a great week Tanvi
Delicious side dish..
I can’t do cauliflower without the spices either! At least just a little garam masala….
The dish looks delicious, good vegetarian weekend dinner.
Wow, this looks ridiculously good! I’m intrigued by the dried mango powder – is this a common ingredient in Indian cooking?
This looks so incredible. The spice and flavor combinations are calling to me and making me so hungry. I just wish my family was more amenable to various spices and vegetables. They are far pickier than I am and sometimes I just don’t make enough delicious veggies for me.
not a big fan of cauli but your pics look gorgeous and waaay too tempting to pass
How amazing that the little habits we learn from moms and grandmothers do actually make a difference and become so useful in life
Lovely looking cauliflower dish. Love how peas look on the dish
Thanks everyone for stopping by!
Hi Tanvi,
you know, I’m terrible at cooking cauliflower. I just don’t know a way to cook it so that I would really want to eat it… Your recipe sounds good enough! The cauliflower looks tender yet firm, and I like the vibrant green colour. And yes, I do always taste food as I cook – sometimes I end up totally wandering off the original recipe though!
curry and cauliflower/peas are so good together, i make a cauliflower pea curry puree that’s really good as well.
feel free to submit your health food photos to: http://www.healthfreakfood.com
it’s a tastespotting-esque type of site but for health foodies.
Tasting is my favorite part of cooking!
Great flavors and thanks for sharing at the hearth and soul hop.
Looks divine–I’m always looking for easy/healthy veggie recipes. Hope you can share over at Momtrends http://www.momtrends.com/2011/04/greek-yogurt-recipe/
Love this recipe and these photos! Looks so delicious =D
I never thought cauliflower could be so beautiful…what amazing flavors! I love the story about how you learned from your mom how to kook by sight and feel. I always taste along the way, unless it’s non vegetarian then I put one of my well trained kids to the task
Love the photos as always 
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Could you please let me know how greek yoghurt can be made from regular yoghurt?
Take 1 cup regular yogurt & beat it slightly with a whisk to smooth.Place a colander/sieve over a bowl. Tip the beaten yogurt in a cheesecloth/muslin/fine cloth. (Note that cloth should be big enough so that you can tie up the ends) You can use double layers if using cheesecloth.
Bring together the ends of cheesecloth to form a pouch.Tie a twine around the gathered ends.Place the bowl with the colander & yogurt under a kitchen tap or hook or whatever you are using to hang it and tie the open corners of the cheese cloth around it. Make sure your pouch is hanging over the colander and bowl to collect the whey. Leave this hanging for at least 4-4.5 hours. After 4-4.5 hours when the whey has drained,you will get little more than 1/2 cup thick yogurt(just like greek yogurt).Use as required.
Note,if the yogurt you are using is already sour(ish) or its a hot day, do the above arrangement inside your fridge to avoid further an acidic/sour taste.
Hope this helps.