Cauliflower pepper masala
Cauliflower Pepper masala is a South Indian-style dish where cauliflower is stir-fried with aromatic spices and black pepper. It's a great side dish or a light main course.
Ingredients
- 1 medium cauliflower cut into small florets (330 gms of florets)
- 2 tbsp oil vegetable or coconut oil
- 1 tsp mustard seeds
- ½ tsp cumin seeds
- 1 onion finely chopped
- 1 tomato
- 2 tsp ginger-garlic paste
- ¼ + ¼ tsp turmeric powder
- 2 tsp black pepper powder adjust to taste
- 2 tsp coriander powder
- 1 tsp Kashmiri red chilli powder adjust to taste
- ½ tsp fennel powder
- ½ tsp garam masala powder
- ¼ cup grated coconut optional
- 1 tsp ghee
- Water as needed
- Salt to taste
- A few curry leaves
- Fresh coriander leaves chopped (for garnish)
- Lemon wedges for serving
Instructions
- Wash and cut the cauliflower into small, bite-sized florets.
- Bring a pot of water to a boil. Once the water is boiling, add the ½ tsp turmeric powder and salt to the water. Stir to combine.
- Switch off the flame and carefully add the cauliflower florets to the boiling water. Let them aside for about 5-6 minutes.
- Now drain the cauliflower in a colander and keep them aside.
- Heat 2 tablespoons of oil in a pan over medium heat. Add mustard seeds, cumin seeds and curry leaves. Let them splutter for about 30 seconds.
- Add the chopped onion and sauté until the onions turn golden brown.
- Add the ginger-garlic paste and saute for 2 minutes.
- Stir in the ¼ tsp turmeric powder, coriander powder, Kashmiri red chilli powder, and salt. Add a splash of water if needed to avoid burning the masalas. Cook for 1-2 minutes to let the spices release their flavours and the oil begins to separate.
- Add the chopped tomatoes. Cover and cook until the tomatoes are cooked.
- Grind coconut with water to a fine paste and add. However, this step is optional.
- Add the cauliflower, pepper powder, fennel powder, garam masala powder and mix well to coat the cauliflower with the spices.
- Add the water needed to cook the cauliflower. Cover and cook, stirring occasionally, for about 8-10 minutes, or until the cauliflower is tender and has absorbed the flavours.
- Once the cauliflower is cooked to your desired tenderness, open the pan and cook for a few minutes for the water to evaporate. Check the seasoning and adjust salt or spices as needed. Switch off the flame once it reaches your desired consistency.
- Garnish with a teaspoon of ghee, fresh coriander leaves or a squeeze of lemon juice if desired.
- Serve the Cauliflower Pepper masala hot with rice, roti, or as a side dish with your meal. Lemon wedges on the side can add a fresh tang.
Notes
By cooking with the lid off in the latter part of the process, you allow the excess moisture to evaporate, resulting in a dry and flavourful cauliflower masala.