Anjeeri Gobhi

Ingredients

• Cauliflower

  Raw

  ½ head large or 420g

• Figs, dried

  Uncooked

  4 fig or 34g

• Nonfat greek yogurt

  Nonfat, plain

  ½ cup or 120g

• Chili powder

  Spices

  1 tsp or 3g

• Curry powder

  Spices

  ½ tsp or 1g

• Green peppers

  Hot chili, raw

  2 pepper or 90g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Cumin

  Spices, cumin seed

  ½ tsp, whole or 1g

• Onions

  Raw

  1 ⅓ cup, sliced or 153g

• Ginger root

  Raw

  1 slices or 2g

• Tomatoes

  Red, ripe, raw, year round average

  1 cup, chopped or sliced or 182g

• Turmeric

  Spices, ground

  ¼ tsp or 0.6g

• Salt

  Table

  1 dash or 0.4g

• Fresh cilantro

  Coriander leaves, raw

  1 sprigs or 2g

Directions

1. Par-boil the cauliflower florets in boiling water with a pinch of salt for 5-6 minutes; drain and set aside.
2. Grind the figs, yogurt, red chili powder, curry powder, and 1 small green chili into a smooth paste, adding small amounts of water (about 1/4 tsp at a time) if needed; set aside.
3. In a pan, heat the oil and splutter the cumin seeds. Add 1 slit green chili and sauté for a few seconds.
4. Add sliced onions and a pinch of salt, sauté until softened. Add grated ginger and sauté until browned at the edges.
5. Add chopped tomatoes, stir and cook on medium-high heat for a minute. Simmer until oil droplets appear along the edges.
6. Add the ground paste, stir and cook well at medium-high heat for 1 minute, then simmer for about 5 minutes, stirring often until the figs caramelize and the color darkens slightly.
7. Add salt and turmeric, mix well.
8. Add the parboiled cauliflower, mix everything well, and cover. Cook for 1-2 minutes until the cauliflower is cooked through.
9. Serve with flatbread or rice if desired, and garnish with cilantro.