Cauliflower Sabzi

Pondicherri Cauliflower Sabzi

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Cauliflower Sabzi
This Indian dish is a medley of veggies inspired by the streets of Mumbai. Led by cauliflower to really spice things up in the kitchen. Namaste!
Pondicherri Cauliflower Sabzi
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Course Sides
Occasion Fall, Formal, Spring, Summer, Winter
Servings
Ingredients
Course Sides
Occasion Fall, Formal, Spring, Summer, Winter
Servings
Ingredients
Pondicherri Cauliflower Sabzi
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Without peeling it, cut the yam into 3/4 inch cubes. Slice the green onions including the white tops & the fennel stems. Cut the cauliflower into 1 inch florets & chop the leaves & stems into smaller pieces.
  2. In a Dutch oven or a heavy duty pot with a lid, heat up the coconut oil & pop the mustard seeds, then add the asafoetida. Add the yam, stir, lower the heat & cover the pot for 3-4 minutes, stirring occasionally or until the yam is almost cooked through. Add the green onions & sliced fennel stems, raise the heat to medium & cook for another minute or two. Then add the cauliflower, turmeric, serrano & salt. Mix together & cook for 3-4 minutes. Then lower the heat & cook covered for another 2-3 minutes, or until the cauliflower is cooked (tender but not soft).
  3. Turn the heat off, stir in the garam masala, toasted cashew pieces, cilantro & fennel fronds.
Recipe Notes

* if using white meat, reduce the cooking time

Recipe and Image courtesy of Pondicheri.

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