Cilantro Cauliflower subji
This subji is a variation from the regular subji, in that it is cooked in a cilantro base. Cilantro or kothamalli as it is known in Tamil is a versatile culinary herb, with a lot of medicinal qualities as well.
This is a versatile gravy, which can be made with vegetables like potatoes, peas etc. It pairs very well with rotis, parathas and even some mild pulao.
Let's proceed to the recipe.
Ingredients:
Cauliflower- 1 medium sized head- florets removed and thoroughly cleaned*
Tomato- 1 (blanched)**
Red chilli powder- 1 tsp
Garam masala- 1 tsp
Ghee- 4 tsps
Spices for seasoning:
Cumin seeds- 1 tsp
Fennel seeds- 1 tsp
Ingredients for the ground paste:
Onions- 1/2 cup roughly chopped
Cilantro- 1 small bunch-stalks removed and cleaned
Garlic- 4 flakes
Turmeric powder-1/2 tsp
Preparation of the paste:
In a kadai, heat 2 tsps of ghee. Add the chopped onions, garlic flakes and fry for a couple of minutes, until the raw smell is minimised. Let it cool. Once it has cooled down, transfer the contents to a mixer. Add the cilantro and the turmeric powder to the fried contents, and grind to a slightly coarse paste, adding little water. This is the masala paste for this subji.
Notes
1. Wash the florets under running water twice. Put some water to boil in a large vessel, to which a tsp of turmeric powder, has been added. Turmeric is a potent antibiotic, and helps in disinfecting the florets. Keep the florets immersed in the turmeric powder infused hot water for 5 minutes. Drain the water, and keep the florets ready.*
2.Blanching is a process, where tomato puree is extracted , after removing the outer skin. This is done by placing the tomato in boiling water for a couple of minutes. This will loosen the skin. Discard the water. Remove the outer skin. Once it has cooled down, place the tomato in a moxer, and make the puree**
Preparation:
Heat 2 tsps of ghee in a kadai. When hot, add the cumin and fennel seeds. Once it crackles, add the prepared spice paste and salt. Saute over a medium flame for a couple of minutes. Add the tomato puree, chilli powder and garam masala. Stir well to bring the flavors together.
Now, tip in the cauliflower florets, and cook covered over a medium flame, until the florets are cooked tender.
Once done, transfer to a serving bowl, and enjoy this yummy subji with rotis, parathas or pulav.
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| CILANTRO CAULIFLOWER SUBJI |
This subji is a variation from the regular subji, in that it is cooked in a cilantro base. Cilantro or kothamalli as it is known in Tamil is a versatile culinary herb, with a lot of medicinal qualities as well.
This is a versatile gravy, which can be made with vegetables like potatoes, peas etc. It pairs very well with rotis, parathas and even some mild pulao.
Let's proceed to the recipe.
Ingredients:
Cauliflower- 1 medium sized head- florets removed and thoroughly cleaned*
Tomato- 1 (blanched)**
Red chilli powder- 1 tsp
Garam masala- 1 tsp
Ghee- 4 tsps
Spices for seasoning:
Cumin seeds- 1 tsp
Fennel seeds- 1 tsp
Ingredients for the ground paste:
Onions- 1/2 cup roughly chopped
Cilantro- 1 small bunch-stalks removed and cleaned
Garlic- 4 flakes
Turmeric powder-1/2 tsp
Preparation of the paste:
In a kadai, heat 2 tsps of ghee. Add the chopped onions, garlic flakes and fry for a couple of minutes, until the raw smell is minimised. Let it cool. Once it has cooled down, transfer the contents to a mixer. Add the cilantro and the turmeric powder to the fried contents, and grind to a slightly coarse paste, adding little water. This is the masala paste for this subji.
Notes
1. Wash the florets under running water twice. Put some water to boil in a large vessel, to which a tsp of turmeric powder, has been added. Turmeric is a potent antibiotic, and helps in disinfecting the florets. Keep the florets immersed in the turmeric powder infused hot water for 5 minutes. Drain the water, and keep the florets ready.*
2.Blanching is a process, where tomato puree is extracted , after removing the outer skin. This is done by placing the tomato in boiling water for a couple of minutes. This will loosen the skin. Discard the water. Remove the outer skin. Once it has cooled down, place the tomato in a moxer, and make the puree**
Preparation:
Heat 2 tsps of ghee in a kadai. When hot, add the cumin and fennel seeds. Once it crackles, add the prepared spice paste and salt. Saute over a medium flame for a couple of minutes. Add the tomato puree, chilli powder and garam masala. Stir well to bring the flavors together.
Now, tip in the cauliflower florets, and cook covered over a medium flame, until the florets are cooked tender.
Once done, transfer to a serving bowl, and enjoy this yummy subji with rotis, parathas or pulav.
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