Gobhi ki Sabzi has its origin in the Indian states of Punjab and Uttar Pradesh. It is flavoured with turmeric, cumin and fresh ginger root shreds and is generally eaten with chapatis.

Ingredients

1 small head cauliflower (about 625 g)

4 tbsps light vegetable oil

1 tsp coriander seeds or ½ tsp cumin

1½ tbsps shredded fresh ginger root

1-2 green chilli peppers, seeded and chopped (optional)

½ tsp turmeric

Salt to taste

¾ tsp lemon juice

2 tbsps chopped fresh coriander leaves

Method

Separate the cauliflower into small florets and cut them with a knife if necessary.

Wash them under running cold water and drain. On a surface next to the stove, place all the spices, the drained cauliflower and 60 ml hot water.

Heat 3 tbsps of the oil over medium-high heat in a kadhai or large frying pan. When the oil is very hot add coriander or cumin and fry until the seeds turn dark brown (about 10 seconds). Add ginger and chilli peppers, if using them, and stir for a couple of seconds. Immediately add turmeric and salt and follow at once with the cauliflower. Stir rapidly to distribute the spices and to prevent burning. Add the hot water; reduce heat and cook, covered, until the cauliflower is fully cooked to crispy tenderness (about 20-25 minutes). Stir once or twice during cooking. (The cauliflower may be cooked up to this stage and set aside, covered, for several hours.)

Increase heat to medium, and stir-fry to evaporate any moisture remaining in the pan and to lightly brown the cauliflower (about 5-10 minutes). Stir carefully, as cooked cauliflower is usually very fragile and breaks easily. If the vegetable looks a little dry, stir in the remaining oil. Add lemon juice and chopped coriander leaves and toss gently. Check for salt and serve immediately.