This is my take on pan-fried tandoori cauliflowers. It is healthy, easy to make and packed with flavours which would make a good starter to any of your meal.
You can also pair it up with chapathi or have alongside with rice.
Here, I have paired it along with mint-cilantro yogurt chutney to subside its spiciness.
- 3 cups cauliflower
- 1 tsp olive oil
- 1 tsp garam masala
- 1/2 tsp chilli powder
- 1/2 tsp coriander powder
- 1/2 tsp pepper powder
- 1/2 tsp turmeric powder
- 1/2 tsp ginger powder can also use 1/2 tsp ginger paste
- 1/2 tsp garlic powder can also use 1/2 tsp garlic paste
- Boil 5 cups of water with 1/2 tsp turmeric powder
- Add 3 cups cauliflower and let it boil for 5 mins.
- Drain the florets and rest it for 5 mins.
- Take a mixing bowl, add 3 cups of cauliflower.
- Add 1 tsp garam masala, 1/2 tsp chilli powder, 1/2 tsp coriander powder, 1/2 tsp pepper powder, 1/4 turmeric poweder, 1/2 tsp ginger powder, 1/2 tsp garlic powder and salt.
- Mix all the ingredients and rest it for 15 mins.
- In a pan ( preferably non-stick or cast iron ), add 1 tsp olive oil, and the add florets. Make sure to drain water if any in the cauliflower mix before adding to the pan.
- Fry them in medium flame till you get a smoky flavor. Keep them turning around while frying. It will drain out all the water initially and then start shrinking out. Be patient at this step to wait till the water drains to get the packed flavors.
- It is done at this stage.
- You can use ginger-garlic paste instead of ginger and garlic powder.
- You can increase/decrease the spice level according to your taste buds.
- You can also add 1 tsp curd while soaking the cauliflower mix.