I had plans of making a cauliflower soup, but I could hear D trying to persuade me to make a Aloo Gobi salan aka Potato Cauliflower Curry.
I just didn't fancy a heavily spiced or saucy dish today, preferring something a little lighter. After flicking through a couple of cookbooks, in this case one from Reza Mahammad, a compromise was made when my gaze fell upon a mildly spiced cauliflower recipe sprinkled generously with sesame seeds. We were both happy.
This recipe would be perfect served as an accompaniment to some plain boiled potatoes.
For those of you unfamiliar with Reza Mahammad, he has been described by The Observer Food Monthly as a 'cross between Freddie Mercury and Laurence Llewelyn-Bowen'. I have to agree, he certainly is a charming character. Some of you in the U.K may know him from the televised cookery series 'Delhi Belly' co-hosted with Sanjeev Bhaskar of Goodness Gracious Me fame. Reza also made a cookery series called 'Coconut Coast' filmed in India; and 'Reza States of America', which I have not seen.
If you want a bit of a giggle click here to see a clip of one of the most popular sketches from the series featuring the cast 'Going out for an English' (a comical play on people going out for a Curry; and a parody of scenes still encountered at many 'Indian' restaurants up and down the U.K). Please view it with some humour and a pinch of chilli, literally. The scene shows a different perspective of ethnic role reversal and prejudicial attitudes to different cuisines.
chilli and sesame seeds
Serves 4 – 6 as an accompaniment
1 medium cauliflower, cut into florets
2 tablespoons vegetable oil
1 teaspoon cumin seeds
2 onions, finely sliced
Pinch of turmeric
Salt to taste
4 dried red chillies, sliced
2 cloves garlic, crushed
1 ½ piece of fresh ginger, grated
1 – 2 teaspoons sesame seeds
Optional: coriander for garnish
Heat the oil in a wide pan, then add the cumin seed
and allow them to crackle. Now add the onions,
along with the turmeric and salt, and stir.
Cook until the onions are soft.
Add the dried red chillies, garlic, and ginger and continue to cook for
a couple of minutes, then add in the cauliflower florets. Stir to coat the cauliflower evenly with the
mixture. Cover the pan with a lid and
cook the cauliflower on low heat for 7 -
12 minutes or until tender. When the
cauliflower is almost cooked, stir in the sesame seeds and stir briskly for a
couple of minutes, Adjust the salt to taste, garnish with optional coriander
and serve. Adapted from Rice, Spice and all things Nice by Reza