Punjabi Cauliflower

Lustre Craft Cookware
Print Recipe Pin Recipe
Cook Time 30 minutes
Course Side Dish

Equipment

  • 4 Quart Stock Pot

Ingredients
  

  • Canola Oil Cooking Spray
  • 2 tbsps Clarified Butter or Canola Oil
  • 2 " Fresh Ginger cut into thin matchsticks
  • 1 Onion sliced in half and then cut into 1/4" half-moon slices
  • 1 Garlic Clove minced
  • 1/2 tsp Red Chili Flakes
  • 1/4 tsp Turmeric
  • 1 tsp Cumin Seeds
  • 2 tsps Ground Coriander
  • 1/2 tsp Garam Masala
  • 1 head Cauliflower broken into pieces, rinsed
  • 1/2 tsp Salt
  • 1/4 tsp Black Pepper freshly ground

Instructions
 

  • Heat the clarified butter in the 4 Quart Stock Pot. Add ginger, onions and garlic, cover and cook over medium heat until steam just begins to escape from under the lid, about 5 minutes.
  • Spin the lid to engage the Vapor Seal then immediately reduce the heat to low. Cook for 8 minutes.
  • Uncover and add red chili flakes, turmeric, cumin seeds, coriander and garam masala. Cook an additional 30 seconds.
  • Add cauliflower, salt and pepper and cook over medium heat until steam just begins to escape from under the lid, about 5 minutes.
  • Spin the lid to engage the Vapor Seal then immediately reduce the heat to low. Cook for another 10 minutes. Cauliflower should be tender.
Keyword cauliflower, masala, punjabi