Today I am going to post a tried and tested recipe I have made numerous times – even H demands it from time to time. We both love spicy food – and all kinds of spice – indian green chilli, mexican hot peppers, chinese, cayenne, you name it and we would surely love to try it! I stumbled upon this recipe a long time back, and we generally can’t even wait for meal time to have it with roti. I just put it in a bowl and we dig into it like we are having some salad – it’s that good and has this disctint flavor and aroma that comes from the combination of mustard oil and kalonji/nigella seeds, AND it is spicy! But you can keep the spice low and still enjoy this wonderful dish.
The taste/flavor/aroma/look of this dish is entirely different from the traditional punjabi gobi aloo made at my home. This dish has made me fall in love with kalonji again – you might remember me talking about my chidhood memories of having kalonji/nigella seeds naan in my previous post, where I share a healthier version of kalonji/nigella seeds whole wheat naan.
I would highly recommend that you give this recipe a try with mustard oil, since that gives a very unique flavor when kalonji/nigella seeds are roasted in it. Do let me know if you try this!
Adapted from ecurry.
- 1 large cauliflower, medium sized florets
- 2 medium potatoes, peeled & cut into 1” cubes
- 2 tbsp mustard oil (or any other cooking oil)
- 1-1½ tsp kalonji / nigella seeds (I like more!)
- ½ tsp mustard seeds (optional)
- 3-4 green chilli slit into very thin long slices (or any hot green pepper)
- ½ – ¾ sugar
- salt as required
- Add kalonji/nigella seeds to 1 tbsp oil & then turn on the heat. This gives time for the flavor of the spice to infuse into the oil as it heats.
- When it starts to sizzle, add the mustard seeds and green chilli.
- Once the seeds start to pop, add the cauliflower and potatoes, salt, sugar & stir quickly at high heat for a few minutes. You will see the cauliflower & the potatoes getting slightly brown at the corners.
- Add ¼ cup water, cover and cook at low heat.
- After around 12-14 mins, uncover and check if it is done. The cauliflowers should not be mushy & falling apart. It tastes best if it is tender, but stiff enough for your teeth to bite into it.
- If there is any water left, then turn heat high and keep tossing everything till it becomes dry. It should not take long to dry.
- Turn off the heat, drizzle the rest of the mustard oil on the top while its hot & toss to combine.
- Serve it hot with any bread/roti of your choice, and just dig in!