Name: Cauliflower in an Onion-Chile Sauce (Phool Gobhi Pyaaz)
Yield: Serves 6
Cuisine: India
Ingredients: 1½ teaspoons coarse kosher or sea salt; 1 large tomato, cored and cut into 1-inch cubes; 1 pound cauliflower, cut into 1-inch florets; 4 fresh green Thai, cayenne, or serrano chiles, stems removed, thinly sliced crosswise (do not remove the seeds); 2 tablespoons canola oil; 1 large red onion; half coarsely chopped, half cut into 1-inch cubes; 1 teaspoon cumin seeds; 2 teaspoons coriander seeds; 2 tablespoons finely chopped fresh cilantro and tender stems

Preparation info

Serves
6

Difficulty
Easy

Appears in

660 Curries

By Raghavan Iyer

Published 2008

About

Chunky onions simmering in an onion sauce: sounds almost cannibalistic. But you won’t feel an iota of guilt when you inhale this curry. The sweet undertones provide a comforting and flavorful base for mild-tasting cauliflower.

Ingredients

1 large red onion; half coarsely chopped, half cut into 1-inch cubes
2 teaspoons coriander seeds
1 tea

Method

Pour ¼ cup water into a blender jar, and add the coarsely chopped onion, coriander seeds, and cumin seeds. Puree, scraping the inside of the jar as needed, to form a smooth purple sauce.
Heat the oil in a large skillet over medium-high heat. Add the cubed onion and the chiles, and stir-fry until the onion cubes turn light honey-brown around the edges and the chile

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Ingredients

Method

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