Ginger And Lemon Cauliflower

Name: Ginger And Lemon Cauliflower
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 2
Cuisine: Indian
Ingredients: 600 g Cauliflower Florets; 4 cup Water; 2 tsp Turmeric (Divided); 4 tbsp Mustard Oil; 0.125 tsp Asafoetida (Hing); 1 tsp Cumin Seeds (Jeera); 1 tsp Ginger Paste; 1 tbsp Coriander Seeds (coarsely ground); 1 tsp Red Chilli Powder; 250 g Tomatoes (chopped/ground); 1 Green Chilli (chopped); 2.5 tbsp Lemon Juice; 0.75 tbsp Salt; 1.5 tbsp Ginger (grated); 1 tbsp Dried Fenugreek Leaves (Kasuri Methi)

by Leena Kohli (@leenakohli)

Prep Time

20min

Cook Time

15min

Total Time

35min

IndianLunchDinnerSideVegetarianVeganDairy-Free

Ginger and Lemon Cauliflower is a flavorful, vegan recipe that’s easy to prep and serve. The peppery flavour of the ginger complements the tangy kick of lemon for a unique taste sensation. Serve it as a side or on its own with the bread of your choice.

Ingredients

2 Servings

600g
Cauliflower Florets
4cup
Water
2tsp
Turmeric (Divided)
4tbsp
Mustard Oil
1/8tsp
Asafoetida (Hing)
1tsp
Cumin Seeds (Jeera)
1tsp
Ginger Paste
1tbsp
Coriander Seeds (coarsely ground)
1tsp
Red Chilli Powder
250g
Tomatoes (chopped/ground)
1
Green Chilli (chopped)
2 1/2tbsp
Lemon Juice
3/4tbsp
Salt
1 1/2tbsp
Ginger (grated)
1tbsp
Dried Fenugreek Leaves (Kasuri Methi)

Method

Put water in a big bowl. Add 1 tsp turmeric to the water and soak cauliflower florets in it for 15 minutes.
Drain the water from the florets and keep it aside for later use.
Heat mustard oil in a heavy-bottomed wok/pan until smoked. Turn off the flame and let it cool.
Heat mustard oil again on medium to high flame. Add asafoetida, cumin seeds and ginger paste and saute for a minute.
Now add the cauliflower florets to the pan. Mix the florets and saute for 2-3 minutes.
Add 1 tsp turmeric, ground coriander seeds, red chilli powder and mix. Cover and lower the flame. Cook for 5 minutes. Stir at regular intervals.
Add the tomatoes, green chillies, lemon juice, salt and grated ginger. Mix nicely. Cover and cook for another 4-5 minutes on low flame or till the florets are soft.
Add dry fenugreek leaves, check the seasoning and adjust to taste. Mix well and cook for a minute.
Turn off the flame. Add garam masala. Stir and cover the pot for a few minutes.
Serve hot with roti or paratha.