Cauliflower and scallions with black mustard seeds (Gobhi kari) from Classic Indian Cooking (page 301) by Julie Sahni

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Notes about this recipe

  • Eat Your Books

    Can substitute ground cayenne pepper for green chiles.

  • wester on February 17, 2018

    While all the flavors worked well together, I wasn't happy with the addition of water halfway. It was difficult to get it to brown afterwards and it ended up overcooked. I do want to try to cook this without the added water. ETA: Even without the added water this was cooked more than I like, although it did brown better. Next time completely skip the covered cooking and go straight to the stir-frying.

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