Cauliflower with Roasted Cumin

My daughter instructs me to add more Indian veggie sides to the recipe index. It doesn't take me long to oblige. One of her favorites is this cauliflower subji. Small florets are sauteed with cumin seeds and oil till they have dark spots and are tender. Chile powder, garam masala and roasted cumin powder are sprinkled over the florets and the entire dish is stir fried for five minutes. 

The distinctive flavor comes from dry roasted cumin seeds which are then blended to a fine powder. I keep a small jar of this spice at hand, always making small quantities to retain freshness. It could be added to salad dressing, used in marinades and of course a main component of chaat.



CAULIFLOWER WITH ROASTED CUMIN
Serves 4


4 cups Cauliflower florets, cut small
2 tablespoons Canola Oil
1/2 teaspoon Cumin seeds
1/2 teaspoon Chile powder
1/2 teaspoon Garam Masala
1/2 teaspoon roasted Cumin powder (see note below)
1/2 teaspoon Kosher Salt
Cilantro leaves


Heat oil in a nonstick saucepan. It works the best.

When oil is hot add cumin seeds and let them turn dark brown.

Drop cauliflower into the oil. Stir well so florets vare coated with oil. Cover and steam cook till florets are tinged brown and tender for 10-12 minutes. Stir often so cauliflower doesn't stick to the pan. 

Uncover saucepan and add chile powder, garam masala, roasted cumin powder and salt. stir once again to mix the spices. Cover and cook cauliflower for another 5 minutes to allow spices to bloom.

Uncover, garnish with fresh cilantro leaves and serve with roti or rice.

NOTES

Make roasted cumin powder by dry roasting 1/2 cup of cumin seeds in a cast iron pan. Stir often till cumin is medium brown and smells aromatic. Cool and grind in a coffee grinder till fine. Store powder in a jar. This powder will keep for a month in an air tight jar. 

The family enjoys this subji with hot phulkas, an Indian bread. My daughter's request  has been duly fulfilled. 

Pin It