Cauliflower with Mustard Seeds and Black Pepper

Wow! What a revelation this turned out to be. Some of the best Indian dishes are the one’s you’ll never see in a restaurant – this simple cauliflower dish is an unusual but fabulous accompaniment to another curry. Surprisingly easy to make, and surprisingly packed with flavour this is a great little dish to have up my sleeve to impress those friends who just happen to ‘pop in’ around dinner time.

2 tablespoons ghee (or unsalted butter)
1 teaspoon mustard seeds
1 teaspoon cumin seeds
10 fresh curry leaves
1 tablespoon yellow split peas
400g fresh cauliflower (broken into florets)
2 teaspoons freshly ground black pepper
1/2 teaspoon salt

Melt the ghee in a wok or deep frying pan over a moderate high heat until hot. Add the mustard seeds, cumin seeds and curry leaves and stir for 1 minute until the mustard seeds start to pop. Add the split peas and fry for another 30 seconds until lightly browned. Add the cauliflower and stir fry for 30 seconds before pouring in 300ml water, the pepper and salt. Stir well then reduce the heat medium and cover the pan. Cook for 4-5 minutes until the cauliflower is just tender.

Remove from the heat and leave, covered for a further 5 minutes before serving.

Sprinkle with a little fresh coriander and serve alongside another curry.

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