Cauliflower stir-fry with Melon seeds and Poppy Seeds (Indian style Recipe)
This cauliflower recipe has a creamy texture from the poppy seeds and melon seeds and utterly delicious. It is great for kids, for Diabetics, and for expecting mothers. Combine this with the proteins and carbohydrates of your choice to get a hearty meal!
Servings: 2 people
Cost: $5
Equipment
- Grinder
- Deep Pan or Cast Iron Kadhai
Ingredients
- 1 Medium Cauliflower
- 3 tsp Poppy Seeds
- 3 tsp Melon Seeds
- 1 Medium Onion coarsely chopped
- 2 cloves Garlic
- 1 sprig Fresh coriander leaves or cilantro leaves finely chopped
- 1½ tsp Mustard Seeds
- 1½ tsp Turmeric Powder
- 1½ tsp Roasted Cumin Seeds Powder
- 1 tsp Coriander Seeds Powder
- 2 tsp Rock Salt to taste
- 4-5 tsp Ghee or Olive Oil Or any pure cooking oil of your choice
Instructions
Making the seeds paste
- Soak poppy seeds and melon seeds in 2 tablespoons of water for 15 mins.
- Blend with onion and garlic to get a smooth white paste.
Cooking Cauliflower
- Heat the pan and add put 2 tsp Ghee.
- Stir-fry the cauliflower florets (refer to the picture of size estimation. Not too big as it won't absorb the flavors and not too small for it will get mashed up).
- Take cauliflower off the pan after it turns slightly yellow-brown.
- Put 2-3 teaspoon of Ghee in a heated pan, add mustard seeds.
- After the seeds stop popping, add the white paste. Mix well and roast till the paste turns a little brown.
- Blend the tomato to get puree and add the puree to the pan.
- Add the spices, cumin, turmeric, and coriander powder. Roast for 1 minute.
- Add cauliflower and 4-5 tablespoons of water. Add salt to taste.
- Once cauliflower is a little soft and as per your liking, close the heat and garnish with fresh coriander leaves.
- And there it is, ready to be served, your own cauliflower curry.