| Curried Cauliflower with Tomatoes |
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Frying whole spices to release their flavor—a technique known in many parts of India as baghar—is crucial to making this dish, as well as most of the Gujarati specialties.
2 tsp. hot paprika
2 tsp. ground coriander
1 tsp. ground turmeric
2 tbsp. peanut oil
2 tsp. black mustard seeds
1?8 tsp. asafetida
2 serrano chiles, chopped
1 medium head cauliflower, cored and roughly chopped
3 plum tomatoes, cored and roughly chopped
Kosher salt, to taste
In a bowl, combine paprika, coriander, and turmeric; set aside.
Heat oil in a 4-qt. saucepan over high heat. Add mustard seeds and asafetida; cook until fragrant, about 3 minutes. Add reserved spice mixture, chiles, cauliflower, and 1?4 cup water and cook until tender, 5–6 minutes.
Lower heat to medium, add tomatoes, and season with salt; cook, covered, until softened, about 2 minutes.
SERVES 4 - Saveur Issue #125
