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RECIPE

Sookhi Gobi

Cauliflower w/Ginger & Garlic...and Green Chilies (only if you want them)

This recipe is adapted from a recipe by one of our favorite Indian cook’s and author, Madhur Jaffrey. (If you’re needing to be transported for a few hours, check out her excellent memoir, Climbing the Mango Trees.

Her recipe includes cumin, yellow mustard seeds and garam masala, but if you don’t have these ingredients, no worries—you can substitute all of it with our Tikka Masala spice blend. And if you don’t like spicy food, leave out the green chilies and cayenne pepper. The main thing that makes this taste great is the fresh ginger.


Shopping List & Prep (serves 4)

Produce

Spice

—OR—
Pantry Items

*This recipe is also great with a combination of cauliflower and potatoes (we use Yukon Golds cut into bite size pieces so they’ll cook at the same rate as the cauliflower). You can also add frozen peas (substitute 1 cup for 1 cup or cauliflower and/or potatoes)


Directions (if you have all the spices on hand)

  1. Melt oil or ghee in large Dutch oven or wok with lid over medium heat
  2. Add the cumin and mustard seeds
  3. When the mustard seeds start to pop (should only take a few seconds), add the garlic, ginger, cauliflower and green chilies
  4. Stir fry for 5-7 minutes or until the cauliflower is coated with the spices and has turned somewhat brown on the edges
  5. Add the salt, black pepper, garam masala and cayenne and give it all a good toss
  6. Add 1/4 C water and cover the pot
  7. Simmer over medium heat until cooked through, about 3-5 mins
  8. To serve, garnish with chopped cilantro

Directions (if are substituting individual spices with Masi Masa Tikka Masala)

  1. Melt oil or ghee in large Dutch oven or wok with lid over medium heat
  2. Add 1 TBSP of Masi Masa Indian Tikka Masala Spice Blend
  3. Cook, stirring constantly until spices turn darker, about 1 minute.
  4. Add the garlic, ginger, cauliflower and green chilies
  5. Stir fry for 5-7 minutes or until the cauliflower is coated with the spices and has turned somewhat brown on the edges
  6. Add 1/4 C water and cover the pot
  7. Simmer over medium heat until cooked through, about 3-5 mins
  8. To serve, garnish with chopped cilantro