Gobi Panch Phoron
Cauliflower stir fry with panch phoron - a whole five spice blend mix of cumin, fennel, mustard, nigella and fenugreek
Ingredients
- Cauliflower - 1 medium
- Green chilly - 2
- Ginger - 1 inch piece
- Panch phoron - 2.5 tsp
- Asafoetida/Hing - a pinch
- Turmeric powder - 1/4 tsp
- Red chilly flakes- 1/2 tsp
- Salt - to taste
- Oil - 1 tbsp
- Coriander leaves - 2 tbsp finely chopped
Instructions
- Cut the cauliflower to medium size florets. Put them in boiling water for 5 minutes. Drain and keep aside. Coarsely grind green chilly and ginger.
- In a pan, heat oil and add panch phoron. Once they splutter, add turmeric powder, hing and green chilly-ginger paste. Fry for a minute.
- Now add cauliflower and mix well. Cover and cook till cauliflower becomes soft. Then add salt, red chilly flakes and saute for 2-3 minutes. Garnish with coriander leaves.
Notes
- Take care not to burn the fenugreek seeds while tempering.
- Chilly flakes is optional. I added them for more spice and color.