The silence of the afternoon in the house is totally different from the one at night.It is not as quiet and soothing as when its dark outside but definitely relaxing. I sit on our beige couch tucking a pillow below the knees and legs streched out to rest on the coffee table. It the time when I mostly hear the day than just seeing it. Sounds of normalcy, sounds of neglect, symphony of routine. The tap of each key on the board is louder than usual as I write this, also the tick tocking of the clock above. I raise my head and through the blinds witness how extremely windy it is outside, the tall desert palms forcibly swaying against the milky blue sky. The street is that quite so the humming of the sprinkler in the front yard is evident even through those noise proof panes and the dancing water droplets in the glaring yellow sun promising that sweet summer days are not far. The irregular clattering above our fireplace indicating how we have been putting off that exhaust pipe repair and the aquarium in the is screechy than usual due to the interrupted flow of the water through its uncleaned filter. My little girl naps in the afternoon and since I could never abide by the concept of afternoon siesta and certainly do judge people who follow it (well almost) these few hours of the day are most precious, ‘me’ time as they fancifully term it. I want to soak up in the nothingness of this moment before I rush back to regular household chores. Afternoon is also time for tea. Something simple, cozy and warm to sip on while I spend few hours practically doing nothing. The humid air in the room is intense with the aroma of lemongrass, time to get up, strain the tea and rest the hissing pot.I guess that the neighbors are soaking in their pool for I can hear a water splash every now and then, lots of laughter too.Engrossed in ‘me’ time, at the back of my head, ‘what to cook of dinner’ thoughts also hover by. I ponder over what my refrigerator stocks and mentally tick up and down a lot of ideas. It could be a cauliflower for dinner kind of day today. Some days inspiration does not come easy, particularly when we are tired of regular turmeric hued aloo gobi. If I want to make something different which does not need me to continuously stand beside the pot but still with deliciously deep flavors,I make this recipe, one of my mom’s best. A spiced cauliflower and potato dish with hints of tart from yogurt in every bite. Its the black pepper which registers itself first followed by the richness of the yogurt which not only makes the spice base immensely moist but also lends it a fresh flavor. Even though this is not your traditional stew with a rich sauce or gravy to pour later but my mom always called it a stew and I don’t want to defer. Probably it is in the cooking which is similar to slow, dry stewing the vegetables with spices and in their own juices. You can even roast the marinated florets and potatoes and serve as it is.So good with such robust flavors.
Ingredients (Serves 2-3)
- 4 tbsp virgin mustard oil (use olive or sunflower/grape seed)
- 3/4 cup red onions, thin sliced
- 1 bay leaf
- 1/2 ” cinnamon stick
- 1 black cardamom, cracked open
- 3 whole dry chillies (adjust to tolerance, any mild hot variety will work)
- 1 fat garlic clove, grated
- 1 ” fresh ginger shoot, grated
- 1/2 cup tomatoes, finely chopped
- Salt to taste
- 1 medium cauliflower (about 1 lb)
- 1 large potato
- Up to 1/2 cup water if required
- Chopped cilantro (for garnish, optional)
For the spice rub
- 1/2 tsp black peppercorns
- 1/2 tsp cumin seeds
- 2 cloves
- 1.5 tsp coriander seeds
- Pinch of ajwain (optional)
- 1/8 tsp fresh grated nutmeg
- 1/2 tsp salt
- 4 tbsp plain greek yogurt (or equivalent quantity, thick hung yogurt/curd)
Cut the cauliflower into florets. Peel the potatoes and cut them roughly the same size as cauliflower florets. Wash thoroughly under running water & let the water drain completely.Ensure that the cauliflower and potatoes are completely dry, use kitchen towel if required.
Using your coffee grinder, grind black peppercorns, cumin seeds, cloves, and ajwain(if using). Mix these ground spices along with nutmeg and salt to the yogurt. In a large bowl, combine the cauliflower and potatoes with spice mixed yogurt and let sit.
Meanwhile, heat oil in a heavy bottomed pot with lid on medium heat.Once the oil is just about to smoke, add the chopped onions to the pot. Also add the bay leaf, cinnamon, chilies and black cardamom. Cook the onions till golden brown. About 5-7 minutes. Next, add the grated ginger & garlic to the pot. Cook for 1 minute.Add the tomatoes to the pot and let cook for 2-3 minutes till they start to sweat. Lower the heat, wait for few minutes (very important to avoid curdling of yogurt)and add the marinated cauliflower to the pot next and combine well.Cook for 2-3 minutes with constant stirring, You will slowly see yogurt releasing water.Cover the pot and let cook to almost done,about 18-20 minutes. (This time will depend on your variety/size of cut too)
Lift the lid, check and adjust the salt now. If you want gravy, add water to the pot and let cook for another 5-8 minutes. Try not to stir the pot else the vegetables will turn mushy. Remove from heat and let sit covered for another at least half an hour. Garnish with cilantro and serve warm.
Enjoy & Thanks for Stopping By!