Gobhi Kari - Cauliflower and Scallion with Black Mustard Seeds

This dazzling dish presents the yellow-hued cauliflower pieces against the green scallions and black mustard seeds. It's a great way to make cauliflower and has the potential for kids to like it. A half cup of frozen peas can easily replace some of the scallions.

5 from 1 vote

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Course: Side Dish

Cuisine: Indian, North Indian

Prep Time: 5

Cook Time: 25

Total Time: 30

Servings:

Author: My Hungry Traveler

Equipment

Wok or large frying pan with cover
Colander

Ingredients

1 medium Cauliflower
2 bunch Scallions (12-15 scallions)
4 tbsp Vegetable oil
½ tsp Black mustard seeds
½ tsp Turmeric
1 small Green chili, chopped (or ¼ tsp red pepper)
1½ tsp Kosher salt
6 dried Curry leaves, slightly crumbled

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Instructions

Prep - Separate cauliflower into small ⅓-inch pieces, using a knife when necessary. Rinse and drain.
Trim root end of scallions and cut into ⅓ slices, green parts and everything.
Measure out mustard seeds in one tiny bowl. In another bowl, combine turmeric, chilies, salt, and scallions. Place next to stove with cauliflower and ½ cup of hot water.
Cook - In a wok or large frying pan, heat 3 tbsp oil over high heat. When hot, add mustard seeds and cook quickly until they turn gray. Use cover to block any renegade seeds that might pop out. Quickly stir in spices and scallions for 15 seconds. Stir in the cauliflower and then water. Reduce heat to medium-low, cover, and cook about 15 minutes to soften and begin browning the cauliflower.
Uncover and increase heat to medium. Stir fry to remove moisture, 5-10 minutes, and to lightly brown the cauliflower. Stir in 1 tbsp oil half way through cooking. Turn heat off and add curry leaves. Stir to combine, adjust for salt, and serve hot bowl.

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