Cauliflower With Ginger Julienne

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Today I am sharing a delicious winter vegetable cauliflower. Yes, delicious but not too much spicy. You don’t need much spices. Its a no onion garlic recipe. Main ingredients with cauliflower are ginger Julienne, green chilli and cumin.

This post is going to be a part of #Foodiemonday #Bloghop. This time our theme is winter vegetable. I choose cauliflower.
Easily available and very easy to make.

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Cauliflower is an excellent source of vitamin C, vitamin K, folate, pantothenic acid, and vitamin B6. It is a very good source of choline, dietary fiber, omega-3 fatty acids, manganese, phosphorus, and biotin. Additionally, it is a good source of vitamin B2, protein, vitamin B1, niacin, and magnesium.
Source – http://www.whfoods.com/genpage.php?tname=foodspice&dbid=1

 

 

 

Recipe

Cauliflower  – 1

Ginger Julienne  – 2 teaspoon

Green chilli  – 2-3 chopped

Cumin seeds  – 1 teaspoon

Cumin powder  – 1 teaspoon

Chopped coriander leaves or cilantro  – 2 tablespoon

Mustard oil  – 2 tablespoon

Green peas  – 1/2 cup. I forgot to add.

Garam masala powder  – 1/4 teaspoon, optional

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Method

Chop the cauliflower. Make small florets. Wash properly. Drain and keep aside.

Cut the ginger lengthwise. Make thin slices to make Julienne.
Heat oil in a nonstick pan. Add cumin seeds. Let it splutter. Now add ginger Julienne and chopped green chilli. Fry till the ginger turns light brown.

Add cauliflower and green peas. Saute for some time.
Add salt and mix well. Cover and cook on simmer till the cauliflower becomes little soft. Stir occasionally.

Add cumin powder and coriander leaves or cilantro. Fry on high flame till the cauliflower changes it’s colour. Sprinkle garam masala powder if you want to use.

And its ready.
Garnish with chopped coriander leaves or cilantro.
Serve hot with roti/Indian bread, paratha, puri or toasted bread.

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