Gobi bhaji

Serves 4-6

I'm not sure whether many people order it, but this certainly seems to appear on most Indian restaurant menus. The subtle spices and herbs, add to the sweetness of the cauliflower when it goes beyond that al dente stage.

I'm not sure whether many people order it, but this certainly seems to appear on most Indian restaurant menus. The subtle spices and herbs, add to the sweetness of the cauliflower when it goes beyond that al dente stage.

3tbsp ghee or vegetable oil
1 small piece of root ginger, scraped and finely grated or chopped
¹¿2 tsp ground turmeric or 1tsp fresh, peeled and finely grated
1 small medium heat green chilli, seeded and finely chopped
1tsp mustard seeds
1tsp ground cumin
1tsp ground coriander
1tsp garam masala
A good pinch of curry leaves
1 medium head of cauliflower, cut into even sized florets (large ones halved)
Juice of half a lemon
Salt
250ml vegetable stock
2tbsp chopped fresh coriander

Heat the ghee or oil in a heavy-bottomed saucepan and gently cook the spices on a low heat for 2-3 minutes. Add the cauliflower, lemon juice and vegetable stock, season with a good pinch of salt and bring to the boil. Stir well, cover with a tight fitting lid and cook on a very low heat, stirring every so often, for 15 minutes. Remove the lid and continue to cook on a slightly higher heat until almost all the liquid has evaporated. Add the coriander, stir well and serve.