Aloo Methi

Potatoes with Fenugreek Leaves (Aloo Methi)

Dhokla

Dhokla - savoury chickpea flour cake

Jhat Pat Chicken

JHAT PAT (QUICK AND EASY) CHICKEN CURRY

Egg curry

Egg Curry with fennel, nigella and fenugreek

usal ready

Usal - Maharashtrian sprouted bean/lentils

Fried Sprats

Fried Sprats

EggCurry

Ande Ka Salan - Egg Curry

Bengali fish

Hake in a Bengali Mustard Sauce

Masala Cauliflower and Spring Greens

For a colourful side dish, try this medley of cauliflower and spring greens.  Extremely simple to make with our ready-made spice mix.  The only thing you need to watch is the sequencing and timing.

You will need:

  • 250 g cauliflower florets
  • 250 g spring greens cut into inch-wide strips (you can change the proportion of these two vegetables)
  • 1 tsp Deccan Tiffin Vegetable Masala
  • 2 tsp cooking oil
  • Salt to taste

Method:

Wash both vegetables separately and drain in a colander.  Heat the oil on a high heat in a saucepan, wok or karahi for a couple of minutes.  Add the Vegetable Masala, stir for a couple of seconds to ensure that it is all coated in the hot oil and sizzling.  Now add the cauliflower florets.  Stir these around to spread the masala evenly over them.  Add half a teaspoon of salt, lower the heat to medium-low and cover with a tight fitting lid.  DO NOT ADD WATER.  Stir the cauliflower occasionally and after ten minutes, add the spring greens.  Continue cooking in this way on medium-low heat, stirring occasionally, until both vegetables are cooked “al dente” and not mushy.  Overcooking will destroy the taste of this dish so be careful to avoid that.  Serve as a side.

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