Cauliflower Sabzi

• servings: 4 servings
• active time: 20 minutes
• total time: 30 minutes

Ingredients

2 tablespoons (30ml) neutral oil such as vegetable or sunflower oil

1 teaspoon cumin seeds

1 teaspoon black mustard seeds

1 medium yellow onion (8 ounces; 227g), coarsely chopped

2 medium garlic cloves, finely chopped

One 1-inch knob fresh ginger, peeled and finely chopped

1 medium plum tomato (4 ounces; 113g), coarsely chopped

2 teaspoons ground coriander

1 teaspoon garam masala

1 teaspoon ground turmeric

1/2 teaspoon chile powder, such as Kashmiri

1/2 teaspoon kosher salt, plus more as needed

1 medium head cauliflower (2 pounds; 900g), cut into florets

Handful of fresh cilantro, finely chopped

Handful of roasted peanuts, coarsely chopped

Cooked basmati rice and dal , for serving

Directions

In a large skillet, sauté pan, or wok, heat oil over medium-high heat until shimmering. Add cumin and mustard seeds and cook until they start to pop. Add onion and cook, stirring, until golden, about 8 minutes. Add ginger and garlic and cook until fragrant, about 1 minute.

Reduce heat to medium-low, add tomato, cover, and cook until softened, about 10 minutes. Stir in coriander, garam masala, turmeric, chili powder, and salt. Add 1/2 cup (120ml) water and bring to a boil over medium-high heat. Once boiling add the cauliflower and stir to combine. Cover and cook over medium-high heat until the cauliflower is translucent and soft, 10 to 20 minutes. Adjust heat to high and continue to cook, uncovered, until liquid has evaporated, about 2 minutes.

Sprinkle cilantro and peanuts over cauliflower and serve.

Nutrition

• Calories: 274 kcal
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 0 g
• Cholesterol: 0 mg
• Sodium: 246 mg
• Total Carbohydrate: 30 g
• Dietary Fiber: 7 g
• Total Sugars: 7 g
• Protein: 9 g