For a while, my father-in-law would make me some of his cauliflower whenever we’d visit. It’s good stuff and impossible to replicate. I think his method requires more oil than I’d be able to pour into the pan, but the end result is delicious.
This is our version we made at home tonight. It doesn’t do the real version justice, but it’s pretty darned good.
1 med onion; diced
1 tb ginger; minced
1 ts cumin seed
1/2 ts cayenne
2 small heads of cauliflower; chopped into bite sized pieces
1 ts tumeric
1 c tiny petit peas
salt and toasted coriander seeds to taste
Heat the oil in a large (14″) skillet, and cook the onions until soft. Add the ginger for a minute, then the cumin seed for a minute, then the cayenne for a few seconds.
Add the cauliflower and cook over high heat, stirring occasionally, for about 30 minutes. You want the cauliflower florets to brown. It will stick, but shouldn’t burn. When in doubt, add more oil.
When the cauliflower is almost tender and browned in spots, clear a space in the middle of the skillet and add a little more oil. Sprinkle the tumeric in the oil and stir for a few seconds. Stir it into the dish with 1/2 c water, scraping up the bottom.
Add the peas, and let simmer until the cauliflower is cooked to your liking. Add more water if it gets too dry. Mix in some salt and toasted coriander seed.
Serve with yogurt, pickle, and naan or rice.