Chou-fleur du Pendjabi
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Punjabi Cauliflower
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Category
Author:
Brittany Pitschma
Ingredients
-
Canola Oil Cooking Spray
- 2 tbsps Clarified Butter or Canola Oil
- 2" Fresh Ginger, cut into thin matchsticks
- 1 Onion, sliced in half and then cut into 1/4" half-moon slices
- 1 Garlic Clove, minced
- 1/2 tsp Red Chili Flakes
- 1/4 tsp Turmeric
- 1 tsp Cumin Seeds
- 2 tsps Ground Coriander
- 1/2 tsp Garam Masala
- 1 head Cauliflower, broken into pieces, rinsed
- 1/2 tsp Salt
- 1/4 tsp Black Pepper, freshly ground
Directions
- Heat the clarified butter in the 4 Quart Stock Pot. Add ginger, onions and garlic, cover and cook over medium heat until steam just begins to escape from under the lid, about 5 minutes.
- Spin the lid to engage the Vapor Seal then immediately reduce the heat to low. Cook for 8 minutes.
- Uncover and add red chile flakes, turmeric, cumin seeds, coriander and garam masala. Cook an additional 30 seconds.
- Add cauliflower, salt and pepper and cook over medium heat until steam just begins to escape from under the lid, about 5 minutes.
- Spin the lid to engage the Vapor Seal then immediately reduce the heat to low. Cook for another 10 minutes. Cauliflower should be tender.