Cauliflower with curry leaves from From Gujarat, With Love: 100 Authentic Indian Vegetarian Recipes (page 139) by Vina Patel

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Notes about this recipe

  • Ganga108 on July 02, 2023

    A gentle dish spiced with mainly coriander seed where an onion-rich sauce is simmered, then the cauliflower is simmered in the sauce. Finally it is finished with chillies, curry leaves, chilli powder and more of the coriander-heavy spice powder. I'd like the cauli cooked longer next time, until really really soft. It is good, but not my favourite dish from this book. NOTE to self, remember to snap the dried chillies in half (or pinch them), so that they don't explode in the oil (caught them just in time, they were beginning to swell).

  • jenburkholder on April 28, 2022

    Quite good. The cooking method was interesting, with the boiling of the aromatics, but it worked well and the dish ended up flavorful. The spice mixture was great, but there was too much of it - we used about half of what gets blitzed up, and that was plenty; if made as written, it would be overspiced.

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