Gobi Aur Makki Kay Daney (Cauliflower Cooked with Corn)

Café Spice Namaste, p. 94

7 oz fresh or thawed frozen corn

1 tsp cumin seeds

2 tsp coriander seeds

3 tbsp oil

1 onion, chopped

1 tbsp Ginger/Garlic paste

2 hot green chilies, chopped

1 small cauliflower, divided into small florets

2 tomatoes, chopped

2-3 heaping tbsp Greek-style yogurt

2 tbsp chopped fresh cilantro

Salt

Oh hello there, nutrients.

If you are using fresh corn, cook it in boiling salted water until tender, then drain and set aside.

Lightly roast the cumin and coriander seeds in a small dry frying pan, then crush them in a mortar.

Heat the oil in a pan, add the onion and saute lightly over medium heat until just about to brown. Add the ginger/garlic paste and green chilies and saute for 2 minutes, then stir in the crushed coriander and cumin and saute for a minute or two longer. Add the corn and cook for a minute, then stir in the cauliflower florets and saute for another 4-5 minutes. Put in half a cup of water and some salt and simmer until the cauliflower is half cooked. Do not overcook. Add the tomatoes and cook for a minute or two.

Nice sweetness going on here.

When the cauliflower is just tender, beat the yogurt with a fork or a small whisk until smooth and add to the mixture. Simmer uncovered for 4-5 minutes, until you have a rich, creamy-looking sauce. Check the seasoning, sprinkle in the fresh cilantro and serve.

So fresh!

My Rating: 4/5 "Every flavor here is quite enjoyable. The yogurt sauce makes the dish substantial and satisfying to eat. Pair it with something a little more hefty for an awesome dinner!"